Ezme

• Tomato3 Large
• Romano Pepper1 medium
• Green Chilli1 medium
• Onion1 small
• Garlic2 cloves minced
• Parsley1 oz
• Red Pepper Paste2 tablespoons
• Tomato Puree1 tablespoon
• Pomegranate Molasses2 tablespoons
• Pul Biber1 tablespoon
• Sumac2 tsp
• Dried Mint1 tablespoon
• Extra Virgin Olive Oil4 tbsp

Instructions

1. 1

   Put the tomatoes and all of the peppers in a food processor and blitz until finely chopped.

2. 2

   Tip out into a sieve, set over a bowl and leave to strain.

3. 3

   Add the onions, garlic and parsley to the food processor and blitz until finely chopped, then set aside.

4. 4

   Add red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the extra virgin olive oil to a serving bowl and whisk well so everything comes together as a sauce.

5. 5

   Tip in the blitzed onion mixture and the strained pepper mixture along with 1 tsp flaky sea salt .

6. 6

   Stir well, then drizzle with the remaining extra virgin olive oil to serve.