Ezme: Turkish Spicy Tomato-Pepper Salsa
Raw Turkish dip made with charred peppers, ripe tomatoes, and a fiery kick of chili flakes, finished with lemon and olive oil. Serve with crusty bread or alongside a crisp onion salad.
- Total time
- 10 min
- Servings
- 6
- Calories
- 45
- Protein
- 1g
Ingredients
- 2 whole red bell peppers, charred
- 3 whole ripe tomatoes
- ½ whole red onion
- ¼ cup fresh parsley, chopped
- 1 whole lemon (juiced)
- 1 tsp red pepper flakes or chili powder
Instructions
- 1
Char the peppers directly over a gas flame or under the broiler until blackened all over, about 5 minutes total. Transfer to a bowl, cover with plastic wrap, and let steam 2 minutes.
- 2
Peel the charred skin from the peppers. Dice the peppers into small pieces and place in a large mixing bowl.
- 3
Dice the tomatoes and red onion finely. Add both to the bowl with the peppers.
- 4
Add the parsley, lemon juice, red pepper flakes, salt, pepper, and 1 tbsp olive oil. Stir until combined.
- 5
Taste and adjust seasoning. If the salsa tastes flat, add more lemon juice or a pinch of salt.
- 6
Serve immediately with crusty bread or alongside a simple onion salad.
Tools you’ll need
- large mixing bowl
- sharp knife
- cutting board
- gas flame or broiler
- plastic wrap
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