200gcherry tomatoes, or other tomatoes in season, finely chopped
1romano pepper (red), deseeded and finely chopped
1medium hotchili pepper (red), finely chopped
2Tbsp finely choppedflat-leaf parsley
1Tbsplemon juice
1Tbsppomegranate molasses
2tsppul biber (Aleppo pepper), or to taste
salt and pepper
How I make it
Rub the onion with a little salt and leave it for a few minutes. This helps soften some of the sharp flavour of raw onion.
Finely chop all the vegetables and flat-leaf parsley, first separately and then together. Continue chopping until you've got a mixture which is somewhere in between a salad and a dip.
Transfer to a bowl and season to taste with lemon juice, pomegranate molasses, pul biber, salt and pepper. Serve immediately.
Tips & notes
If your tomatoes aren't super ripe and flavourful, add 1-2 tsp good-quality tomato paste to boost the flavours.For a punchier, more umami-laden dip, substitute acı biber salçası (Turkish hot pepper paste) for the pul biber.
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