Spicy tomato ezme Calories

To make spicy tomato ezme, finely chop tomatoes, peppers, onion and parsley, then mix them with seasonings and a little lemon juice or pomegranate molasses. Add chilli to taste. Chop by hand rather than blending, so the mixture stays textured instead of turning watery and smooth.

Spicy tomato ezme commonly contains tomatoes, green or red peppers, onion, parsley, chilli, olive oil and seasonings. Some recipes include garlic, tomato or pepper paste, lemon juice, or pomegranate molasses. Ingredients vary between households and restaurants, so there is no single fixed recipe.

Spicy tomato ezme is often served as a cold meze alongside kebabs, grilled meat or chicken, and flatbread. Its sharp, fresh flavour also works in wraps and sandwiches. Serve it in a small dish rather than treating it as a cooked tomato sauce.

Spicy tomato ezme can range from mildly warm to quite hot, depending on the chillies and the amount used. Restaurant versions may be spicier than homemade ones. When making it yourself, start with less chilli, taste, and add more gradually.

Spicy tomato ezme is sometimes described as Turkish salsa because both use chopped vegetables, but they are not identical. Ezme often includes parsley, Turkish pepper paste, olive oil, or pomegranate molasses, and it is traditionally served as a meze with Turkish dishes.

Yes, you can prepare spicy tomato ezme shortly before serving and chill it so the flavours mingle. The vegetables release liquid as they sit, though, so add salt and herbs near serving time and drain excess liquid if you want a thicker, fresher texture.

Spicy tomato ezme usually keeps for about 2–3 days in a covered container in the refrigerator. Use a clean utensil each time and return it to the fridge promptly. Its chopped vegetables may soften and release juice, so it is best enjoyed fresh.

Yes, spicy tomato ezme can add a fresh, peppery topping to grilled food, wraps, or sandwiches. It is chunkier and less cooked than a conventional sauce, and its juices can make bread soggy, so drain it or use a modest amount when filling a wrap.

Freezing spicy tomato ezme is possible, but it usually harms the fresh texture: thawed tomatoes and peppers become soft and release water. It is better to make a fresh batch for serving. If you do freeze it, use it later in a cooked dish rather than expecting a crisp meze.