Warm days and even warmer nights call for good salsa. As the days keep getting longer and the temperature in Ankara keeps getting hotter, I crave a spicy salsa. Salsa pairs well with many Turkish foods too: kebap, mangal (Turkish BBQ), and even lahmacun. Not to mention the countless Mexican entrees it compliments! This particular salsa is fiery in both its spiciness and its preparation.
Ingredients
3 green peppers (chosen according to desired heat)
3 cloves of roasted garlic
1/2 medium onion, roughly chopped
12 tomatoes (I used golf-ball sized plum tomatoes)
1 tbsp olive oil
8-12 stems of cilantro
Juice of 1/2 lemon or lime
2 tsp cayenne pepper
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
3 green peppers (chosen according to desired heat)
3 cloves of roasted garlic
1/2 medium onion, roughly chopped
12 tomatoes (I used golf-ball sized plum tomatoes)
1 tbsp olive oil
8-12 stems of cilantro
Juice of 1/2 lemon or lime
2 tsp cayenne pepper
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
Directions
1. Preheat oven to 350F.
2. Skewer peppers with a fireproof utensil; roast over open flame until blackened on all sides. Set aside.
3. Place tomatoes on a baking sheet, drizzle olive oil and sprinkle with salt and pepper.
4. Cut the head off your garlic, drizzle with olive oil, replace head and wrap in foil. Place next to tomatoes and roast together for 20-25 minutes.5. Cut off pepper stems and place peppers in a blender (or food processor).
6. Remove tomatoes and garlic from oven and pour all of your roasted tomatoes (along with the juices and olive oil in pan) into the blender. Also, add three of the roasted garlic cloves to the blender.
1. Preheat oven to 350F.
2. Skewer peppers with a fireproof utensil; roast over open flame until blackened on all sides. Set aside.
3. Place tomatoes on a baking sheet, drizzle olive oil and sprinkle with salt and pepper.
4. Cut the head off your garlic, drizzle with olive oil, replace head and wrap in foil. Place next to tomatoes and roast together for 20-25 minutes.5. Cut off pepper stems and place peppers in a blender (or food processor).
6. Remove tomatoes and garlic from oven and pour all of your roasted tomatoes (along with the juices and olive oil in pan) into the blender. Also, add three of the roasted garlic cloves to the blender.
7. Add in juice, handful of cilantro and spices; pulse two to three times. Depending on the amount of water your tomatoes give off, you may want to add just enough water to get your mixture completely blended.
8. Chill your salsa in the refrigerator for flavors to fully meld together, 2 hours to overnight. Enjoy!
This salsa will keep in the fridge up to 7 days.
8. Chill your salsa in the refrigerator for flavors to fully meld together, 2 hours to overnight. Enjoy!
This salsa will keep in the fridge up to 7 days.