Ezme

Ingredients

• 3 Large — Tomato
• 1 medium — Romano Pepper
• 1 medium — Green Chilli
• 1 small — Onion
• 2 cloves minced — Garlic
• 1 25g — Parsley
• 2 tablespoons — Red Pepper Paste
• 1 tablespoon — Tomato Puree
• 2 tablespoons — Pomegranate Molasses
• 1 tablespoon — Pul Biber
• 2 tsp — Sumac
• 1 tablespoon — Dried Mint
• 60 ml — Extra Virgin Olive Oil

Steps

1. step 1
2. Put the tomatoes and all of the peppers in a food processor and blitz until finely chopped. Tip out into a sieve, set over a bowl and leave to strain. Add the onions, garlic and parsley to the food processor and blitz until finely chopped, then set aside.
3. step 2
4. Add red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the extra virgin olive oil to a serving bowl and whisk well so everything comes together as a sauce. Tip in the blitzed onion mixture and the strained pepper mixture along with 1 tsp flaky sea salt . Stir well, then drizzle with the remaining extra virgin olive oil to serve.

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