Name: Acili Ezme Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 5 medium tomatoes; 4 green peppers (preferably mild or slightly spicy varieties); 1 yellow onion, diced; ½ cup flat leaf parsley, chopped; 2 tbsp red pepper paste (biber salçası or tomato paste); 1 tbsp ground sumac; ½ tsp kosher salt; 2 tbsp pomegranate molasses; 3 tbsp olive oil

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Introduction

Acılı Ezme is a vibrant Turkish spicy tomato salad, perfect as a flavorful side or mezze. This dish combines smoky roasted vegetables with tangy pomegranate molasses and aromatic spices for a fresh, zesty kick.

A round white bowl filled with a finely chopped mixture that has a dark reddish-brown color as its base layer, speckled throughout with small pieces of green herbs and white bits. Scattered on top are bright red pomegranate seeds, adding a vibrant touch. The texture looks moist and chunky with visible grains, herbs, and seeds evenly mixed. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 medium tomatoes
4 green peppers (see note 1)
1 yellow onion, diced
½ cup flat leaf parsley, chopped
2 tbsp red pepper paste (biber salçası or tomato paste)
1 tbsp ground sumac
½ tsp kosher salt
2 tbsp pomegranate molasses
3 tbsp olive oil

Instructions

Step 1: Roast the tomatoes and green peppers. For grilling, heat grill to high (450°F), oil the grill pan or basket, and place whole tomatoes and peppers on it. Grill until charred on all sides, about 5 to 10 minutes. For broiling, arrange tomatoes and peppers on a baking sheet and broil for 6 to 8 minutes until charred. Remove and cover with a kitchen towel to steam for 5 minutes.
Step 2: Peel the skins off the steamed tomatoes and peppers and discard them.
Step 3: On a large, slightly rimmed plate, combine the peeled tomatoes, peppers, diced onion, chopped parsley, red pepper paste, ground sumac, and salt. Use a biscuit cutter or metal cup to mash and chop the mixture by twisting and scooping, moving the ingredients toward the center of the plate until you achieve a slightly coarse consistency.
Step 4: Drizzle the pomegranate molasses and olive oil over the mixed salad and stir gently to combine.
Step 5: Taste and adjust seasoning if needed. Serve Acılı Ezme as a side dish with kebabs, as a dip with fresh vegetables, pita chips, or part of a mezze platter.

Tips & Variations

Use red peppers instead of green for a sweeter, milder flavor.
Adding a small minced garlic clove can enhance the depth of flavor.
For a smoother texture, pulse the roasted vegetables briefly in a food processor, but avoid pureeing completely.
If pomegranate molasses is unavailable, a splash of balsamic vinegar can substitute in a pinch.

Storage

Store Acılı Ezme in an airtight container in the refrigerator for up to 3 days. Re-stir before serving, and it is best enjoyed fresh or at room temperature. Avoid freezing as it alters the texture and flavor.

How to Serve

The dish is a close-up of a salsa with many small, chopped ingredients mixed together in a thick, glossy sauce. It has bright red pomegranate seeds scattered throughout, giving pops of vibrant color. The salsa contains finely diced white onions, green peppers, and small bits of orange and brown vegetables or spices. The sauce is reddish-brown and shiny, coating all the pieces with a slightly oily texture. There are tiny green herb bits visible, adding freshness, and the mixture has a rich, chunky look with varied colors and textures. The surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Acılı Ezme without a grill or broiler?

Yes, you can roast the tomatoes and peppers in a hot oven at 450°F on a baking sheet until charred, about 15-20 minutes, turning occasionally to mimic grilling.

What does sumac add to this dish?

Sumac brings a tart, lemony flavor that brightens the dish and balances the smoky and spicy elements, contributing to its signature taste.