Turkish Ezme: Fire-Roasted Tomato Salsa
Charred tomatoes and peppers blitzed with garlic, lemon, and chili flake into a smoky, spicy dip that tastes like it took hours. Serve with pita chips, flatbread, or as a condiment for grilled meat.
- Total time
- 12 min
- Servings
- 6
- Calories
- 28
- Protein
- 1g
Ingredients
- 3 medium Roma tomatoes
- 1 large red bell pepper
- 1 whole jalapeño
- 3 whole garlic cloves
- 1 whole lemon (juiced)
- ¾ tsp red pepper flake
- ¼ cup parsley (fresh, chopped)
Instructions
- 1
Line a small baking sheet with foil. Halve the tomatoes, pepper, and jalapeño; place cut-side-up with whole garlic cloves.
- 2
Broil 4 inches from heat 6–8 minutes, until skins blacken and edges char. The garlic will soften and smell sweet.
- 3
Transfer hot vegetables and any pan juices to a food processor. Add lemon juice, pepper flake, and a pinch of salt.
- 4
Pulse 8–10 times until chunky-smooth—some texture should remain, not a purée.
- 5
Taste and adjust salt, lemon, and heat. Fold in fresh parsley by hand.
- 6
Serve warm or at room temperature with pita chips, flatbread, or alongside grilled meat.
Tools you’ll need
- small baking sheet
- foil
- broiler
- food processor
- spoon or spatula
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