Spicy Tomato Salsa
I'm calling this a salsa as that's what most people will recognise it as but, if I'm honest, it's actually a take on a Turkish dip know as "ezme". My version doesn't include any peppers, as the traditional one would, but feel free to experiment and whatever veg you have knocking around.
The two main flavours that you might not have had the pleasure of trying before are sumac and pomegranate molasses. I use them both frequently now in my cooking and you may have seen them on the blog a few times before. Sumac is a Middle Eastern spice that has a fresh, vibrant, almost lemon-y flavour and pomegranate molasses is simply the juice from a pomegranate reduced down to a sticky, flavour-packed syrup. This is a great addition to any plate of food but watch out for the next blog post where you'll find kofte wraps to go with it!
Spicy Tomato Salsa
4 ripe tomatoes, finely chopped
1 onion, very finely chopped
1 red chilli, finely chopped
20g packet of flat leaf parsley, finely chopped
2 tsp sumac
1 tsp pomegranate molasses
2 tsp red wine vinegar
4 tbsp extra virgin olive oil
1 tsp crushed sea salt
freshly ground black pepper
In all truthfulness, you could simply put all the ingredients into a food processor and blitz the whole lot together with great ease. If you do this, then start with the onion first and put in the tomatoes last but, whatever you do, pulse them - don’t blitz them to a purée or you will end up with a soup! And if you choose this method, add the dressing components after the vegetables are finely chopped.
To do things the old-fashioned and authentic way, chop the tomatoes, onion, chilli and parsley by hand, then put them into a large bowl. Add the sumac, pomegranate molasses, vinegar, olive oil, sea salt and black pepper to taste before giving everything a stir. Cover with clingfilm and put it in the refrigerator for 15 minutes to allow the dressing to macerate the vegetables.
The two main flavours that you might not have had the pleasure of trying before are sumac and pomegranate molasses. I use them both frequently now in my cooking and you may have seen them on the blog a few times before. Sumac is a Middle Eastern spice that has a fresh, vibrant, almost lemon-y flavour and pomegranate molasses is simply the juice from a pomegranate reduced down to a sticky, flavour-packed syrup. This is a great addition to any plate of food but watch out for the next blog post where you'll find kofte wraps to go with it!
Spicy Tomato Salsa
4 ripe tomatoes, finely chopped
1 onion, very finely chopped
1 red chilli, finely chopped
20g packet of flat leaf parsley, finely chopped
2 tsp sumac
1 tsp pomegranate molasses
2 tsp red wine vinegar
4 tbsp extra virgin olive oil
1 tsp crushed sea salt
freshly ground black pepper
In all truthfulness, you could simply put all the ingredients into a food processor and blitz the whole lot together with great ease. If you do this, then start with the onion first and put in the tomatoes last but, whatever you do, pulse them - don’t blitz them to a purée or you will end up with a soup! And if you choose this method, add the dressing components after the vegetables are finely chopped.
To do things the old-fashioned and authentic way, chop the tomatoes, onion, chilli and parsley by hand, then put them into a large bowl. Add the sumac, pomegranate molasses, vinegar, olive oil, sea salt and black pepper to taste before giving everything a stir. Cover with clingfilm and put it in the refrigerator for 15 minutes to allow the dressing to macerate the vegetables.
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