Ingredients — tap any to shop it
- Tomato 3 Large
- Romano Pepper 1 medium
- Green Chilli 1 medium
- Onion 1 small
- Garlic 2 cloves minced
- Parsley 25g
- Red Pepper Paste 2 tablespoons
- Tomato Puree 1 tablespoon
- Pomegranate Molasses 2 tablespoons
- Pul Biber 1 tablespoon
- Sumac 2 tsp
- Dried Mint 1 tablespoon
- Extra Virgin Olive Oil 60 ml
Method
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.