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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!

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Andi of Longmeadow Farm June 15, 2010

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]

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Sydney Mike June 10, 2010

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.

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UmmBinat January 24, 2012
Lebanese Tomato Salsa (Banadurah Harrah)