This Turkish salsa is really halfway between a salsa and a salad. You can adjust the heat accordingly: hotter for a salsa, milder to make it a salad. Avoid salting it too heavily, since the pepper paste is already salted.
- 1 medium red onion
- 2 cloves garlic
- 2 jalapeño peppers or 1 serrano
- 2 Tbsp lemon juice
- 3 Tbsp sweet Turkish pepper paste
- 3 Tbsp pomegranate molasses
- 1 tsp Isot pepper or Aleppo pepper
- 1 Tbsp sumac, ground
- 4 Tbsp olive oil
- Salt to taste
- 3 tomatoes
- 1 green pepper
- 4 Tbsp fresh mint leaves, chopped or 1 Tbsp dried mint
- 4 Tbsp parsley, chopped
- Dice onion, garlic, and chile.
- Place them in a bowl with lemon juice, Turkish pepper paste, pomegranate molasses, Isot pepper, olive oil, and salt. Stir, while smashing it with your hands, and let stand 10 minutes.
- Meanwhile, halve tomatoes and grate the pulp with a cheese grater. Dice chilies fine.
- Incorporate into the salsa with mint and parsley. Let stand 10 minutes before serving.
A variation of the Salsa Fresca from The Spice Trekkers Cook at Home