Ezme: Spicy Turkish Tomato and Pepper Relish Recipe

Introduction

Ezme is a vibrant Turkish salad bursting with fresh vegetables and bold flavors. It combines ripe tomatoes, peppers, and aromatic spices into a refreshing and zesty dish perfect as a meze or side.

Ingredients

• 2-3 large ripe tomatoes, quartered (around 400g)
• 1 medium red Romano pepper, deseeded and roughly chopped
• 1 medium sivri biber or small green chilli, deseeded and roughly chopped
• 1 small onion, roughly chopped
• 2 large garlic cloves, crushed
• 25g fresh flat-leaf parsley
• 2 tbsp red pepper paste
• 1 tbsp tomato purée
• 2 tbsp pomegranate molasses
• 1 tbsp pul biber (Turkish chili flakes)
• 2 tsp sumac
• 1 tbsp dried mint
• 60ml extra virgin olive oil
• 1 tsp flaky sea salt

Instructions

1. Step 1: Place the quartered tomatoes, red Romano pepper, and green chilli in a food processor. Blitz until finely chopped. Pour the mixture into a sieve set over a bowl and allow it to strain while you prepare the rest.
2. Step 2: Add the onion, garlic, and fresh parsley to the food processor and blitz until finely chopped. Set aside.
3. Step 3: In a serving bowl, combine the red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint, and most of the olive oil. Whisk these ingredients together thoroughly to form a flavorful sauce.
4. Step 4: Add the blitzed onion mixture and the strained tomato and pepper mixture to the sauce. Add 1 teaspoon of flaky sea salt and stir everything well to combine evenly.
5. Step 5: Drizzle the remaining olive oil over the top before serving for extra richness and shine.

Tips & Variations

• If you prefer less heat, reduce the amount of green chilli or omit it entirely.
• For a fresher texture, chop the vegetables by hand instead of using a food processor.
• Add finely chopped fresh mint instead of dried for a brighter herbal note.

Storage

Store ezme in an airtight container in the refrigerator for up to 2 days. Stir well before serving as the flavors deepen over time. It is best eaten fresh, but can be served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ezme without a food processor?

Yes, you can finely chop all the vegetables by hand for a chunkier texture. It will take more time but gives a rustic feel to the dish.

What can I serve ezme with?

Ezme pairs wonderfully with grilled meats, fresh bread, or as part of a mezze platter featuring hummus, yogurt dips, and olives.

Ezme: Spicy Turkish Tomato and Pepper Relish Recipe

---

★★★★★

4.6 from 149 reviews

• Author: Cleo
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

Ezme is a fresh and tangy Turkish salad made from finely chopped tomatoes, peppers, and herbs, blended with bold spices and pomegranate molasses. This vibrant, flavorful mezze is perfect as a side dish or appetizer, offering a refreshing balance of sweet, spicy, and sour notes.

---

Ingredients

Scale 1x2x3x

Vegetables

• 2–3 large ripe tomatoes, quartered (around 400g)
• 1 medium red Romano pepper, deseeded and roughly chopped
• 1 medium sivri biber or small green chilli, deseeded and roughly chopped
• 1 small onion, roughly chopped
• 2 large garlic cloves, crushed
• 25g fresh flat-leaf parsley

Condiments and Spices

• 2 tbsp red pepper paste
• 1 tbsp tomato purée
• 2 tbsp pomegranate molasses
• 1 tbsp pul biber (Turkish chili flakes)
• 2 tsp sumac
• 1 tbsp dried mint
• 1 tsp flaky sea salt

Oils

• 60ml extra virgin olive oil (divided)

---

Instructions

1. Prepare vegetables: Place the quartered tomatoes and both types of peppers into a food processor. Blitz until they are finely chopped but not pureed. Tip this mixture into a sieve set over a bowl and allow it to strain, removing excess liquid.
2. Chop onion mixture: Add the roughly chopped onion, crushed garlic, and fresh parsley to the food processor. Blitz these ingredients until finely chopped and set aside separately.
3. Make the sauce: In a serving bowl, combine red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint, and most of the extra virgin olive oil. Whisk the ingredients thoroughly until well blended, forming a rich and flavorful sauce.
4. Combine all components: Add the blitzed onion mixture and the strained tomato-pepper mixture into the sauce bowl. Sprinkle in 1 teaspoon of flaky sea salt. Stir all together thoroughly so the salad is evenly coated with the sauce.
5. Serve: Drizzle the remaining olive oil over the top of the salad before serving to add extra richness and sheen.

Notes

• Using ripe tomatoes enhances the freshness and sweetness of the salad.
• Straining the tomato and pepper mixture prevents the salad from becoming too watery.
• Pul biber adds a smoky spiciness; adjust amount to taste for heat level.
• Serve chilled or at room temperature alongside grilled meats or fresh bread.
• Leftovers keep well refrigerated for 1-2 days but are best consumed fresh.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Blending
• Cuisine: Turkish

Keywords: Ezme, Turkish salad, mezze, pomegranate molasses, spicy tomato salad, red pepper paste, healthy appetizer