Photograph of the finished Acili ezme

Middle East · Sốt cà chua ớt băm tay cay

Acili ezme

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tomato Tomato 12
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Chilli Chilli 12
  • Photograph of Onion Onion 2
  • Photograph of Pomegranate molasses Pomegranate molasses 100 ml
  • Photograph of Parsley Parsley 120 g
  • Photograph of Olive oil Olive oil 160 ml
  • Photograph of Red chilli powder Red chilli powder 32 g
  • Photograph of Sliced sandwich bread Sliced sandwich bread 120 g

Method

  1. 1 Remove the seeds and pulp from the tomatoes, then chop them by hand into small pieces about 3 mm in size.
  2. 2 Chop by hand, don't blend with a machine; a machine blends the mixture into a thin sauce instead of a lumpy consistency.
  3. 3 Chop the bell peppers, chili peppers, and onions into pieces of the same size as the tomatoes.
  4. 4 Marinate with salt for 10 minutes, then squeeze out the excess water to dry the mixture.
  5. 5 Mix in the dry breadcrumbs to absorb any remaining moisture.
  6. 6 Mix pomegranate syrup, olive oil, chili powder, and parsley together, then refrigerate for 10 minutes before serving.
Start cooking