Instructions
step 1 Put the tomatoes and all of the peppers in a food processor and blitz until finely chopped. Tip out into a sieve, set over a bowl and leave to strain. Add the onions, garlic and parsley to the food processor and blitz until finely chopped, then set aside. step 2 Add red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the extra virgin olive oil to a serving bowl and whisk well so everything comes together as a sauce. Tip in the blitzed onion mixture and the strained pepper mixture along with 1 tsp flaky sea salt . Stir well, then drizzle with the remaining extra virgin olive oil to serve.
Recipes
- 3 Large Tomato
- 1 medium Romano Pepper
- 1 medium Green Chilli
- 1 small Onion
- 2 cloves minced Garlic
- 25g Parsley
- 2 tablespoons Red Pepper Paste
- 1 tablespoon Tomato Puree
- 2 tablespoons Pomegranate Molasses
- 1 tablespoon Pul Biber
- 2 tsp Sumac
- 1 tablespoon Dried Mint
- 60 ml Extra Virgin Olive Oil