Turkish Spicy Salsa Ac l Ezme

By BobLongo

Sweet, Spicy, Acidic and bursting with flavor. This popular restaurant starter ticks all the taste boxes. Combining summer vegetables with herbs and spices fused together with the sweet and sour kicks of pomegranate and lemon.

Ingredients

• 1 Onions
• 2 Garlic cloves
• 2 Long, green peppers, halved and deseeded
• 1 Large red pepper. halved and deseeded
• 1 Handful of parsley
• 0.5 Handful of fresh mint
• 3 Small to medium Tomatoes
• 3 Tablespoon Olive oil
• 1 Squeeze of lemon juice
• 1 Teaspoons Sundried pepper paste
• 0.5 Teaspoon Paprika (Sweet or hot to taste)
• 2 Teaspoons pepper flakes (Reduce for less kick)
• 1 Teaspoon Pomegranate Molasses 'Nar ek isi'
• 0.5 Teaspoon Sumac
• 0.25 Teaspoon Salt
• 0.25 Teaspoon Black pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Place the peeled and quartered onion into the blender alongside the peeled garlic cloves and pulse until mostly chopped.
2. Add the peppers, parsley & mint leaves and again pulse until these become roughly chopped.
3. Add the tomatoes and pulse briefly, allowing some of the tomatoes pieces to hold their shape and give texture.
4. Place into the blender all other ingredients and use stir setting or pulse just the once to combine.
5. Drain off any excess water, stir and chill until serving.
6. (If required you can drain off any excess juice again before serving - if you like your salsa really hot wait until serving before draining off)