From turkishcooking.com. The website indicates this sauce is used for a condiment on shish kebabs but I served it as a salsa with slices of toasted French bread. Be sure the tomatoes you use are top quality! If you cannot find good quality tomatoes, go ahead and used diced canned. Try different chili peppers such as Thai, habanero, etc. DO NOT omit the sumac as it is integral to the recipe. ;)
- 1⁄2 red onions (or a combination of both onions) or 1⁄2 white onion, very finely chopped (I used a combination of both onions)
- 1 teaspoon sumac
- salt, to taste
- 3 medium tomatoes, seeded, finely chopped
- 1⁄2 cup fresh parsley, very finely chopped (I reduced the amount from 1 cup)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon pomegranate syrup
- 2 -3 tablespoons fresh lemon juice
- 1⁄2-1 red jalapeno chiles (original recipe specified 1 teaspoon cayenne powder) or 1⁄2-1 green jalapeno pepper, finely minced (original recipe specified 1 teaspoon cayenne powder)
- Crush the onion with the sumac and salt using a pestle and mortar or back of a fork.
- Combine with the remaining ingredients in a medium mixing bowl.
- Set aside for at least 1-3 hours for flavor to enhance. Adjust seasoning if necessary just before serving.
- Transfer to a pretty serving bowl or platter and serve with chips, slices of toasted French baguette (<--yum!), kebabs, pita crisps, etc.