Ezme — Turkish Spicy Tomato Salsa
Bright, spicy, and crave-worthy Turkish tomato dip made in minutes with fresh peppers, tomatoes, and a punch of pomegranate molasses. Perfect for scooping with bread or serving on a mezze platter.
- Total time
- 10 min
- Servings
- 6
- Calories
- 35
- Protein
- 1g
Ingredients
- 4 whole Roma tomatoes
- 1 whole red bell pepper
- 1 whole fresh red chili pepper (or 0.5 tsp red pepper flakes)
- 2 tbsp pomegranate molasses
- ¼ cup fresh parsley (chopped) or cilantro
- 1 tbsp lemon juice
Instructions
- 1
Dice tomatoes and bell pepper into small 1/4-inch chunks, removing seeds if you prefer less moisture.
- 2
Mince the red chili pepper finely (wear gloves if using fresh; adjust heat to taste).
- 3
Stir together tomatoes, bell pepper, chili, pomegranate molasses, lemon juice, and salt to taste in a bowl.
- 4
Fold in parsley gently. Taste and adjust heat, tartness, and salt.
- 5
Transfer to a serving bowl and drizzle lightly with olive oil if desired. Serve with pita bread or crudités.
Tools you’ll need
- knife and cutting board
- medium mixing bowl
- spoon
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