Acili Ezme (Turkish Spicy Tomato Dip)
Why this recipe works
- Fast, no-cook preparation: Finely chopped raw vegetables and a simple dressing make this ready in minutes without heating the kitchen.
- Sharp but balanced: Lemon juice and pomegranate molasses cut through the olive oil and tomato paste, keeping the dip bright rather than heavy.
- Big mezze flavour: Aleppo pepper, onion and tomato paste give the fresh vegetables a savoury, spicy depth that works well with flatbread and grilled dishes.
Get the most out of this recipe
Adjust the heat
- For gentler heat: Reduce the Aleppo pepper and lean on sweet red pepper and ripe tomato for body. Smoked paprika can add colour and warmth without the same chilli kick.
- For more fire: Add extra Aleppo pepper gradually, tasting as you go so the acidity and tomato flavour still come through.
- If it tastes too hot: A little more lemon juice, tomato or olive oil can soften the heat while keeping the dip fresh and spoonable.
Ingredient notes
- Use ripe tomatoes: Ripe tomatoes give the dip its sweetness and juiciness; underripe tomatoes can make the mixture taste flat.
- Aleppo pepper matters: Aleppo pepper brings gentle fruitiness as well as heat, which suits the tomato and pomegranate molasses particularly well.
- Balance the sharpness: Pomegranate molasses adds sweet-tart depth, while lemon gives a cleaner finish. Adjust the lemon at the end if the tomatoes are very sweet.
Texture tips
- Chop very finely: The signature texture should be spoonable and cohesive, not like a rough salsa. A sharp knife helps keep the vegetables neat rather than crushed.
- Control excess juice: If the tomatoes are especially watery, drain off a little liquid before dressing so the flavour stays concentrated.
Make-ahead tips
- Make it ahead: Acılı ezme can be prepared in advance and kept chilled, which gives the flavours time to settle.
- Serve chilled or cool: No reheating is needed. Stir well before serving, as the vegetable juices and olive oil may separate in the fridge.
- Best texture: The dip keeps well for a short time, but the raw vegetables taste freshest and most vibrant on the day it is made.
Equipment you'll need
Ingredients
Instructions
- Core the tomatoes and finely chop them, then tip into a mixing bowl. Core and deseed the red pepper, then chop it as finely as you can and add it to the bowl. Finely chop the onion and stir it through.
- Add the tomato paste, aleppo pepper, pomegranate molasses and fine sea salt. Squeeze in the lemon juice, then stir until the mixture looks evenly stained red and glossy.
- Drizzle over the extra virgin olive oil and mix well. Taste and adjust with a little more lemon juice if you want it sharper. Spoon into a shallow dish and serve straight away as a mezze.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best texture, chop everything very finely so the dip is spoonable rather than chunky.
- If your tomatoes are very juicy, let the chopped mixture sit for 2 minutes, then pour off a little liquid before adding the dressing so the flavours stay punchy.
Substitutions
- Replace Aleppo pepper with smoked paprika for a milder, smokier heat.
- Replace Lemon with lime for a slightly more aromatic sharpness.
Storage
- Refrigerate up to 2 days
- Keep in an airtight container in the fridge. Stir before serving, as the juices and olive oil may separate; serve chilled or at cool room temperature.
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Recipe overview
- Servings: 4 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: Turkish
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