Ezme Salad (Turkish Spicy Tomato and Pepper Dip)
Ezme Salad (Turkish Spicy Tomato and Pepper Dip)
Ingredients
For the Ezme Salad
- 2 red bell peppers, stemmed, cored, and roughly chopped
- 1 onion, peeled and roughly chopped
- 1 chili, small, deseeded (optional for less heat), and roughly chopped
- 1 bunch parsley, fresh, stems removed, roughly chopped
- 3 tomatoes, ripe, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1 teaspoon dried mint
- 1 tablespoon sumac
- 1 tablespoon pepper paste, Turkish biber salçası (mild or hot), or tomato paste
- 2 tablespoons olive oil, plus more for serving, as needed
- 1 lemon, juiced
Instructions
- 1
In a food processor or blender, combine the chopped red bell peppers, onion, chili, parsley, and tomatoes. Pulse and blend until the mixture is very finely chopped and has a uniform, paste-like consistency. Alternatively, finely dice all vegetables by hand.
⏱️ 10 min
- 2
Place a fine-mesh sieve over a large bowl. Transfer the finely chopped vegetable mixture into the sieve. Using the back of a spoon, press firmly on the mixture to extract as much liquid as possible. Reserve the strained liquid, as it makes an excellent marinade for meats or a flavorful base for soups.
⏱️ 5 min
- 3
Transfer the strained vegetable pulp to a clean mixing bowl. Add the salt, dried mint, sumac, pepper paste (or tomato paste), 2 tablespoons of olive oil, and the juice of the lemon.
⏱️ 3 min
- 4
Mix all the ingredients thoroughly until well combined and the dip achieves a vibrant red color and velvety texture. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 5
Cover the bowl and refrigerate the Ezme Salad for at least 30 minutes. This allows the flavors to meld and deepen, resulting in a more delicious dip.
⏱️ 30 min
- 6
To serve, spoon the Ezme Salad onto a serving plate. Create a small well in the center and drizzle with a final touch of fresh olive oil. Serve chilled with grilled meats, as a mezze, or simply with fresh bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ezme Salad (Turkish Spicy Tomato and Pepper Dip)
Ingredients
For the Ezme Salad
- 2 red bell peppers, stemmed, cored, and roughly chopped
- 1 onion, peeled and roughly chopped
- 1 chili, small, deseeded (optional for less heat), and roughly chopped
- 1 bunch parsley, fresh, stems removed, roughly chopped
- 3 tomatoes, ripe, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1 teaspoon dried mint
- 1 tablespoon sumac
- 1 tablespoon pepper paste, Turkish biber salçası (mild or hot), or tomato paste
- 2 tablespoons olive oil, plus more for serving, as needed
- 1 lemon, juiced
Instructions
- 1
In a food processor or blender, combine the chopped red bell peppers, onion, chili, parsley, and tomatoes. Pulse and blend until the mixture is very finely chopped and has a uniform, paste-like consistency. Alternatively, finely dice all vegetables by hand.
⏱️ 10 min - 2
Place a fine-mesh sieve over a large bowl. Transfer the finely chopped vegetable mixture into the sieve. Using the back of a spoon, press firmly on the mixture to extract as much liquid as possible. Reserve the strained liquid, as it makes an excellent marinade for meats or a flavorful base for soups.
⏱️ 5 min - 3
Transfer the strained vegetable pulp to a clean mixing bowl. Add the salt, dried mint, sumac, pepper paste (or tomato paste), 2 tablespoons of olive oil, and the juice of the lemon.
⏱️ 3 min - 4
Mix all the ingredients thoroughly until well combined and the dip achieves a vibrant red color and velvety texture. Taste and adjust seasoning if necessary.
⏱️ 2 min - 5
Cover the bowl and refrigerate the Ezme Salad for at least 30 minutes. This allows the flavors to meld and deepen, resulting in a more delicious dip.
⏱️ 30 min - 6
To serve, spoon the Ezme Salad onto a serving plate. Create a small well in the center and drizzle with a final touch of fresh olive oil. Serve chilled with grilled meats, as a mezze, or simply with fresh bread.
⏱️ 1 min