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Turkish Salsa

Turkish Salsa

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


  1. 1

    Dice onion, garlic, and chile.

  2. 2

    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.

  3. 3

    Meanwhile, halve tomatoes and grate the pulp with a cheese grater. Dice chilies fine.

  4. 4

    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