Ezme - Classic Recipe | Cook Time 30 min

• •3 Large Tomato
• •1 medium Romano Pepper
• •1 medium Green Chilli
• •1 small Onion
• •2 cloves minced Garlic
• •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

Instructions

1. 1

   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.

2. 2

   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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