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Recipe Detail Page
Turkish Salsa
Early Summer 2016
Inspired by a traditional Turkish mezze called acili ezme, this more-ish summer salsa is as easy to make as pico de gallo but gives you a whole new level of chef-cred. Aleppo pepper, or as the Turks call it, pul biber, is a spice widely used in the Middle East. Look for it at a Middle Eastern or spice shop.
Makes 1½ cups (375 mL)
1 lb (500 g) cocktail tomatoes
1 tbsp (15 mL) pomegranate molasses
2 tsp (10 mL) lemon juice
1 clove garlic, finely grated
2 green onions, chopped
1 tbsp (15 mL) olive oil
3 to 5 tsp (15 to 25 mL) Aleppo pepper
1 tsp (5 mL) sumac
3 tbsp (45 mL) chopped parsley
1 tbsp (15 mL) chopped mint
Salt and freshly ground black pepper to taste
1 tbsp (15 mL) pomegranate molasses
2 tsp (10 mL) lemon juice
1 clove garlic, finely grated
2 green onions, chopped
1 tbsp (15 mL) olive oil
3 to 5 tsp (15 to 25 mL) Aleppo pepper
1 tsp (5 mL) sumac
3 tbsp (45 mL) chopped parsley
1 tbsp (15 mL) chopped mint
Salt and freshly ground black pepper to taste
1 Halve and seed the tomatoes. Place in the bowl of a food processor and pulse until chopped; turn out into a bowl.
2 Stir in pomegranate molasses, lemon juice, garlic, green onion and oil. Stir in 3 tsp (15 mL) Aleppo pepper, taste and add as much as 2 tsp (10 mL) more to taste. Add sumac, parsley and mint; season with salt and pepper. Refrigerate, covered, for up to 3 days.
2 Stir in pomegranate molasses, lemon juice, garlic, green onion and oil. Stir in 3 tsp (15 mL) Aleppo pepper, taste and add as much as 2 tsp (10 mL) more to taste. Add sumac, parsley and mint; season with salt and pepper. Refrigerate, covered, for up to 3 days.
Makes 1½ cups (375 mL)
