Acili Ezme (Turkish Salsa)
This recipe for Acili Ezme delivers a spicy, smoky Turkish salsa combining roasted veggies, fresh herbs, and vibrant spices.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 medium tomatoes
- 4 green peppers ((See note 1))
- 1 yellow onion (diced)
- ½ cup flat leaf parsley (chopped)
- 2 tbsp red pepper paste (biber salçası or tomato paste)
- 1 tbsp ground sumac
- 1/2 tsp kosher salt
- 2 tbsp pomegranate molasses
- 3 tbsp olive oil
Instructions
- 1
Grill Method: Set grill to High (450°F). Oil grill basket or grill pan and spread whole tomatoes and peppers on grates. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size). Remove from oven, cover with kitchen towel and let steam for 5 minutes. Peel and discard the skins.
- 2
Broiler Method: Place tomatoes and peppers on a baking sheet. Place baking tray under broiler and cook for 6-8 minutes until charred. Remove from oven, cover with kitchen towel and let steam for 5 minutes. Peel and discard the skins.
- 3
Add the roasted tomatoes, peppers, onion, parsley, red pepper paste, sumac, and salt to a slightly rimmed, large plate or platter and start to mash and chop with a biscuit cutter or metal cup. Chop, twist and chop, scooping and moving the plate while the ingredients are pushed to the center of the plate. (See Note 2)
- 4
Once desired consistency is reached, drizzle pomegranate molasses and olive oil on top.
- 5
Season to taste and serve alongside kabobs, with vegetables to dip, toasted pita chips or on a mezze platter.