Acılı Ezme (Acılı Ezme) — Turkish Spicy Tomato & Pepper Meze

• 300 gRoma tomatoes, very ripe
• 120 gRed bell pepper, seeded
• 60 gGreen Turkish sivri pepper (or mild green chili), seeded (Adjust heat by keeping some seeds if desired.)
• 80 gRed onion
• 25 gFlat-leaf parsley, leaves only
• 8 gFresh mint leaves
• 6 gGarlic (About 2 medium cloves.)
• 20 gTomato paste
• 25 gTurkish red pepper paste (biber salçası), hot
• 12 mlPomegranate molasses (nar ekşisi)
• 30 mlExtra-virgin olive oil
• 15 mlFresh lemon juice
• 4 gFine sea salt
• 2 tspAleppo pepper (pul biber)
• 1 tspGround cumin
• 1 tspSumac

Instructions

1. 1

   Core the tomatoes and finely dice them, then place them in a sieve set over a bowl for 10 minutes to drain excess juice. This keeps the ezme thick and scoopable instead of watery.

2. 2

   Finely mince the red bell pepper, green pepper, and red onion into very small pieces (brunoise). Keep the cuts consistent so the dip feels cohesive and spreadable rather than chunky.

3. 3

   Chop the parsley and mint very finely, then mince the garlic into a paste with the salt. The salt helps break down the garlic so it disperses evenly without harsh bites.

4. 4

   In a mixing bowl, combine the drained tomatoes, minced peppers, onion, herbs, and garlic paste. Stir for 30 seconds so the vegetables begin to release aroma and lightly soften.

5. 5

   Add the tomato paste, hot pepper paste, pomegranate molasses, olive oil, and lemon juice, then mix until the color is uniformly brick-red. Add the Aleppo pepper, cumin, and sumac and stir again for 20 seconds to bloom the spices in the oil.

6. 6

   Cover and refrigerate for 30 minutes so the flavors marry and the paste thickens slightly. Before serving, stir once more and spread onto a shallow plate, making small swirls to catch a little extra olive oil.