Prep 10 mins
Cook 10 mins
An unusual spicy dip from - serve with fried eggplant, herby meat balls or just on its own with pita bread.
- 2 lbs tomatoes, firm and ripe
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, crushed
- 1 teaspoon cayenne pepper
- 1 tablespoon dried mint
- Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh.
- Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.
- Add the cayenne pepper and dried mint. Season with salt and cook for another 5 minutes, stirring. By now, the tomatoes should have lost all their excess liquid. Taste and adjust the seasoning if necessary.
- Serve the tomato salsa at room temperature.
4 1/4 stars. Really good. I used cold pressed extra virgin olive oil, plus the rest of the ingredients. Served with fried eggplant as mentioned in the introduction. DD1 (4 years old) ate it with chips. I probably used less cayenne. I think this would be good with a thick bread like shown in Andi's photo.
Had this with pita bread, and dipped the deliciousness right in the vat of goodness! Man, so simple but what a pow of taste. I *increased* the cayenne pepper, as I prefer tastes extremely hot, but I am sure this would be as tasty with the normal amount. I grabbed some fresh mint from the garden instead of dried and this was over the top of fabulous! I halved this easily. Made for ZWT 6 Zee Zesties!
Made this to serve with some beef kebabs & flat bread, & the only thing I changed was to use a little less cayenne pepper & just 2 teaspoons of the mint ~ Although my other half is big on mint, I'm not, so thought that would be a good compromise! We both much enjoyed this 'salsa' & will be keeping the recipe around to make again! [Made & reviewed while on tour in the Middle East with ZWT6]