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