Ingredients
- Tomato (3 large)
- Romano Pepper (1 medium)
- Green Chili (1 medium)
- Onion (1 small)
- Garlic (2 cloves, minced)
- Parsley (25 g)
- Red Pepper Paste (2 tablespoons)
- Tomato Puree (1 tablespoon)
- Pomegranate Molasses (2 tablespoons)
- Pul Biber (1 tablespoon)
- Sumac (2 teaspoons)
- Dried Mint (1 tablespoon)
- Extra Virgin Olive Oil (60 ml)
Instructions
Steps
- Begin by placing 3 large tomatoes, 1 medium Romano pepper, and 1 medium green chili into a food processor. Blend until they are finely chopped. Transfer the mixture to a sieve set over a bowl and allow it to strain.
- In the same food processor, add 1 small onion, 2 minced garlic cloves, and 25g of parsley. Blend until finely chopped and set aside.
- In a serving bowl, combine 2 tablespoons of red pepper paste, 1 tablespoon of tomato puree, 2 tablespoons of pomegranate molasses, 1 tablespoon of pul biber, 2 teaspoons of sumac, 1 tablespoon of dried mint, and 60 ml of extra virgin olive oil. Whisk the mixture until all ingredients are well combined to form a sauce.
- Add the strained pepper mixture and the blitzed onion mixture to the sauce along with 1 teaspoon of flaky sea salt. Stir everything together thoroughly, then drizzle with any remaining extra virgin olive oil before serving.