Spicy Paste Recipe
An appetizer plate without paste is unthinkable in Turkish cuisine. A very easy and practical appetizer from the Southeast region, spicy paste brings together as many finely chopped vegetables as possible with your dexterity. Bon Appetit!
Ingredients:
For: 4 People
Prep: 30 Min
| Tomato | 3 Qty |
| Green Pointed Pepper (Pain If You Wish) | 4 Qty |
| Dry Onion | 1 Qty |
| Garlic | 3 Clove |
| Parsley | 1/2 Bunch |
| Pepper Paste | 1 Tsp (large) |
| Chili Pepper | 1 Tsp (large) |
| Lemon Juice (Fresh-squeezed) | 2 Tbsp |
| Olive Oil | 4 Tbsp |
| Pomegranate Syrup | 2 Tbsp |
| Dried Mint | 1 Tsp |
| Salt | 1 Tsp |
Steps:
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Boil 4 glasses of water in a deep saucepan. Draw a plus sign under the tomatoes with a knife and put them in boiling water. Take out the tomatoes that have softened in water for a minute, rinse them in cold water and peel off their skins.
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Cut the peppers in half and clean the core in the middle.
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Chop the garlic, tomatoes, onions and peppers as finely as possible. Do not run it through the rondo as it will be overwatered.
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Add olive oil, hot pepper paste, lemon juice, pomegranate syrup, mint and cayenne pepper and salt to the mixture.
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Finally, remove 1/2 bunch of parsley and finely chop it and add it to the mixture.
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You can serve the paste you bought on a flat plate by garnishing it with a pinch of chopped parsley. Bon Appetit!
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Note: If the tomatoes release too much water, strain the water and add it to the mixture.
10 Min
