Acılı ezme – spicy Turkish tomato and pepper dip Recipe
Acılı ezme is a finely chopped, spicy dip made from tomatoes, peppers, onion and herbs, served in Turkey as an appetizer with bread and grilled meat. It’s fresh, slightly tangy and pleasantly hot, a bit like a cross between salsa and salad. Perfect for summer barbecues instead of store-bought jarred sauces.
This acılı ezme keeps the vegetables finely chopped rather than blended, so it stays fresh and salad-like while still working as a spread or dip. The balance of lemon, herbs and chili gives it a complex flavor that feels much lighter and brighter than typical bottled sauces.
Chef's tips
Chop everything by hand rather than using a food processor – it prevents the mixture from turning mushy and watery. Taste the tomatoes first: if they’re very sweet, you may want a touch more lemon juice. Adjust the heat gradually, especially if you’re using a particularly hot chili or strong pepper paste.
How to serve
Serve as part of a meze spread with hummus, baba ghanoush and olives. It’s excellent with grilled lamb, chicken skewers or halloumi. Try it in wraps with falafel or kebab, or simply spooned over warm flatbread brushed with olive oil.
Ingredients
- tomato ripe, firm - 4 pieces
- red bell pepper sweet - 1 piece
- fresh chili pepper seeded, finely chopped - 1 piece
- red onion finely chopped - 0.5 pieces
- garlic finely chopped - 1 clove
- flat-leaf parsley finely chopped - 3 tablespoons
- fresh mint chopped (or 1 teaspoon dried) - 1 tablespoon
- tomato paste concentrated - 1 tablespoon
- hot pepper paste or more to taste - 1 teaspoon
- lemon juice freshly squeezed - 2 tablespoons
- olive oil - 3 tablespoons
- salt or to taste - 0.75 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Cut the tomatoes into quarters, remove the hard cores and seeds so the dip doesn’t turn out too watery. Finely chop the flesh with a knife.
- Deseed the red bell pepper and cut it into very small dice as well.
- Slice the chili pepper lengthwise, remove the seeds (unless you want a very hot version) and chop finely.
- Chop the onion, garlic, parsley and mint as finely as possible.
- In a large bowl, combine the tomatoes, bell pepper, chili, onion, garlic, parsley and mint.
- Add the tomato paste, pepper paste, lemon juice, olive oil, salt and pepper. Mix thoroughly with a spoon until everything is well combined.
- Taste and, if needed, add more salt, lemon juice or hot pepper paste.
- Refrigerate the dip for at least 30 minutes so the flavors meld and the mixture thickens slightly.
- Serve chilled with bread, alongside grilled meats or as a side for kebab.
Storage
Pasta najlepiej smakuje w pierwszych dwóch dniach. Przechowuj ją w lodówce w szczelnym pojemniku, przed podaniem zamieszaj.
