Ezme

Ingredients

• •3 medium ripe tomatoes, seeded and finely chopped
• •1/2 red bell pepper, finely chopped
• •1 Turkish green chile or serrano pepper, finely chopped
• •1/4 cup red onion, finely chopped
• •1/3 cup flat-leaf parsley, finely chopped
• •1 tbsp pomegranate molasses
• •1 tbsp lemon juice
• •1 tbsp extra-virgin olive oil
• •1/2 tsp Aleppo pepper
• •1/2 tsp kosher salt

Directions

1. 1Chop the tomatoes, bell pepper, chile, onion, and parsley very finely by hand so the relish stays textured rather than puréed.
2. 2Transfer the vegetables to a bowl and stir in pomegranate molasses, lemon juice, olive oil, Aleppo pepper, and salt.
3. 3Rest the tomato-pepper relish for 10 minutes, then drain only any obvious pool of excess tomato liquid.
4. 4Taste for sourness and chile heat and serve at room temperature.

💡 Chopping by hand matters: a food processor releases too much tomato water and turns ezme into salsa-like purée instead of a fine, spoonable relish.

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