Acili Ezme (Spicy Tomato Pepper Dip)
A fiery Turkish raw tomato and pepper relish finely crushed by hand with fresh herbs, pomegranate molasses, and olive oil. Served as a meze or table condiment alongside grilled meats and bread.
Ingredients
- 4 ripe plum tomatoes, seeded, finely diced
- 1 green bell pepper (or 2 Italian frying peppers), seeded, finely diced
- 2 jalapeno or serrano chile, seeded, minced
- 1/2 red onion, finely minced
- 2 garlic cloves, minced
- 1/3 cup flat-leaf parsley, finely chopped
- 2 tbsp extra-virgin olive oil
- 2 tsp pomegranate molasses (or 1 tsp lemon juice + pinch of sugar)
- 1/2 tsp Aleppo pepper or crushed red pepper flakes
- 1/2 tsp ground cumin
- 1/2 tsp salt
Instructions
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1
Seed and very finely dice 4 ripe plum tomatoes, 1 green bell pepper (or 2 Italian frying peppers), and 2 jalapeno or serrano chile. The traditional method is to crush everything by hand using a knife - the mixture should be wet and chunky, not smooth.
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2
Finely mince 1/2 red onion and 2 minced garlic cloves. Add to the tomato mixture along with 1/3 cup finely chopped flat-leaf parsley.
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3
Stir in 2 tbsp extra-virgin olive oil, 2 tsp pomegranate molasses (or 1 tsp lemon juice + pinch of sugar), 1/2 tsp Aleppo pepper or crushed red pepper flakes, 1/2 tsp ground cumin, and 1/2 tsp salt.
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4
Mix everything together well, pressing lightly with the back of a spoon to release juices. Taste and adjust heat and salt.
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5
Let stand for at least 10 minutes before serving so the flavors meld. Serve as a dip or relish alongside bread, grilled meats, or as a table condiment.