Ezme

Begin by placing the ripe tomatoes along with the Romano pepper and the green chili into a food processor. Pulse until they are finely chopped into a vibrant, slightly chunky mixture. Pour this mixture into a fine sieve set over a bowl to strain out excess juices, which helps keep your Ezme salad from becoming watery. Allow it to drain while you move on to the next step. Next, add the small onion, minced garlic cloves, and fresh parsley to the food processor. Blitz these together until the herbs and aromatics are finely chopped and well-blended, creating a fragrant base for your salad. Set this mixture aside for now. In a serving bowl, combine the red pepper paste, tomato purée, and pomegranate molasses with pul biber, sumac, dried mint, and most of your extra virgin olive oil. Whisk these ingredients vigorously until they meld into a rich, spicy-sweet sauce that acts as the vibrant heart of the Ezme. Now, add the blitzed onion, garlic, and parsley mixture to the bowl, followed by the strained tomato and pepper mixture. Sprinkle in a teaspoon of flaky sea salt and stir everything together thoroughly, ensuring the textures and flavors are evenly distributed. Finally, drizzle the remaining extra virgin olive oil over the salad to add a silky finish and a glossy look. Serve immediately for the freshest taste or allow it to sit briefly for the flavors to marry even more beautifully. Tip: Be sure to use ripe tomatoes for the best sweetness and flavor. If you prefer less heat, you can reduce the amount of green chili or remove the seeds before processing. This salad tastes fantastic paired with grilled meats or as a topping for warm pita bread.