Turkish Spicy Salsa Recipe

Core and chop tomatoes

Bring tomatoes to room temperature. Remove cores and any tough seeds if desired. Chop tomatoes into small dice (about 1/4 inch). If tomatoes are very juicy and you prefer a firmer salsa, drain diced tomatoes in a colander for 10 minutes and reserve juices for another use.

Dice onion and pepper

Peel and finely dice the red onion to match the tomato dice size. Remove seeds and membranes from the green pepper and finely dice it to the same size as the tomatoes. If you like more heat, include some finely chopped hot pepper (e.g., jalapeño or Turkish sivri biber) with seeds removed or kept to taste.

Stack and roll the parsley and mint, then finely chop so the herbs are small and distribute evenly. Mince garlic finely or grate it on a microplane so it blends smoothly into the salsa.

In a mixing bowl combine the diced tomatoes, onion, and green pepper. Add the chopped parsley, chopped mint, and minced garlic.

Whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Aleppo pepper, ground cumin, salt, and black pepper in a small bowl or shake in a jar until emulsified.

Pour the dressing over the vegetable-herb mixture. Gently toss with a large spoon until everything is evenly coated. Taste and adjust seasoning: add more salt, lemon juice, or Aleppo pepper to preference.

If using, fold in crushed walnuts for texture. For a finishing touch, sprinkle sumac over the top to serve.

Cover and refrigerate the salsa for at least 20–30 minutes to allow flavors to meld. Bring to cool room temperature before serving if preferred; this salsa can be served chilled or at room temperature.

Serve as a cold starter with warm pita, crusty bread, or as a side to grilled meats and fish. Store leftovers in an airtight container in the refrigerator for up to 3 days.