This authentic Turkish Acili Ezme takes just 15 minutes to make and is super healthy loaded with veggies and not much else. It's a delicious spicy sauce, salad, dip and meze that you will want to have with everything. This recipe uses common ingredients you can find at your regular supermarket.
A Spicy Dip, Salad, Sauce, Meze - Whatever!
If you love spicy salsas, then you have to try this Turkish version. It's the Mesopotamian cousin of a Mexican salsa, using mainly the same ingredients, and ending up with a similar - but still quite different - flavor profile.
While the Turks call it a salad, it's a quite versatile dish that can be served in many ways: as an appetizer with pita bread, as a sauce for meat or fish, or as part of a meze platter together with hummus, olives, cheese, and anything else you desire.
It's quick to make, with a bit of chopping being the hardest part. And it's loaded with 100% good-for-you ingredients: veggies, olive oil & spices. It also stores really well, so you can keep it for days and just top everything with it.
"Omg this salsa turned out to be so delicious!! I feel like I'll be using it as a topping for just about everything now!"
- Anjali
Just Veggies, Olive Oil and Spices
About Those Veggies
- The tomatoes should be ripe but firm. Peel them for best results (but skip if you're in a hurry), and always remove the hard core.
- Red bell pepper and padron peppers give the best taste in combination. But you can also use them interchangeably, and any color bell pepper works.
- Yellow onion can be swapped for red onion or shallots.
Season to Taste
- Chili flakes: I use Aleppo chili flakes (pul biber) when I can find them. They give a very authentic taste and are not super spicy. Please taste test as you go and adjust the amount of chili flakes to suit your taste.
- Instead of chili flakes, you can use red pepper paste. Or use both! Add the paste when you would add the chili flakes, and start with just a little bit, taste test, and add more as needed.
- Olive oil adds amazing flavor, but can also be switched for a neutral cooking oil.
You Can Also Add Extras
- Garlic can be added - chop it up and add with the onion.
- Parsley can be added with the onion.
- Lemon juice can be added together with the salt, olive oil and chili flakes. Taste test and adjust the amount to suit your taste.
- Pomegranate molasses can be added with the salt, olive oil and chili flakes. This will make it even more authentic.
- If you want more umami, or your tomatoes are a bit bland, you can add some tomato paste.
Just Chop, Mix and Taste!
1. Chop + Mix
You might think it silly to chop stuff that's going in the food processor anyway. But trust me, it makes a huge difference!
When you chop it all up quite small first you get a nice finely chopped salad. If you just add everything in larger pieces you instead get something resembling a sauce or mixed salsa instead, and much more watery.
It's still tasty, and you can absolutely make it that way as well. I have! It's just not going to be exactly the same.
2. Add Tomatoes & Season
For the same reason you want to chop everything first, tomatoes are the last veggie to go in. Since they're so soft you don't want them running in the food processor for too long, just 10 seconds or so.
Add them with the seasonings, run the food processor shortly, and then taste test. If you need to add more seasonings, mix by hand.
Tips for the Best Ezme
- Use a really sharp knife, especially when chopping the tomatoes, to be able to chop them as small as possible without them turning into mush.
- Do follow the order of adding everything to the food processor, to achieve the best texture.
- Only run your food processor for 10 seconds at a time after adding cucumbers and tomatoes! Otherwise they will likely turn to mush and your ezme will end up quite watery.
- Taste test and add a little spice at a time. This is especially important if you're afraid of making it too spicy!
- If your ezme is too watery pour it in a fine mesh strainer to drain the excess liquid.
- Store ezme for up to a week - keep it in an airtight container in the fridge
What to Do With Leftovers & How to Prep Ahead
Storing: Store leftovers in the fridge in an airtight container for up to 7 days.
Freezing: I do not recommend freezing leftovers.
Make ahead: You can make it earlier the same day or even the day before. Keep in mind it will become a bit more "saucy" and more spicy as it sits. If it becomes too watery, you can drain it in a fine mesh strainer before serving.
How to Serve It
The classic way to serve Ezme is as part of a meze platter, with other meze such as hummus and a side of bread, or together with kebabs.
Ezme is also delicious as a sauce for grilled meat, chicken and fish, and instead of dressing on top of your favorite salad.
Another great way to have Ezme is with chips - or even on tacos, instead of a Mexican salsa.
More Quick & Easy Sauce Recipes
Looking for more quick & easy sauces to try?
Recipe
Acili Ezme
Print RateIngredients
- ½ yellow onion peeled and chopped very small; or red onion/shallots
- 2 padrón peppers chopped very small
- ½ red bell pepper chopped very small
- ½ cucumber chopped very small
- 5 tomatoes ripe but firm; chopped very small, stem removed, peeling optional
- ½ teaspoon salt
- 1 teaspoon chili flakes* see note for details
- 1.5 tablespoon olive oil or neutral cooking oil
Instructions
- Place chopped onion, chopped padrón peppers and chopped red bell pepper in a food processor and cover. Run the food processor for 15 seconds, then stop it, take off the lid and stir with a spoon. Check if the pieces are small enough (they should be tiny), if not, cover and run the food processor for 15 more seconds.½ yellow onion, 2 padrón peppers, ½ red bell pepper
- Add the cucumber and run the food processor again for 10 seconds.½ cucumber
- Mix, then add the tomatoes, salt, chili flakes and olive oil and run the food processor again for 10 seconds. Take off the lid, taste test, and add more chili flakes if you would like it spicier. Then place on a nice plate and serve!5 tomatoes, ½ teaspoon salt, 1 teaspoon chili flakes*, 1.5 tablespoon olive oil
Equipment (may contain affiliate links)
Video
Notes
Ingredient Notes
- Red bell pepper and padron peppers give the best taste in combination, but they can be used interchangeably, and any color bell pepper works
- Chili flakes - I use Aleppo chili flakes (pul biber) that give a very authentic taste and are not super spicy. Please taste test as you go and adjust the amount of chili flakes to suit your taste.
- Olive oil gives amazing taste, but can be switched for a neutral cooking oil
Tips & Tricks
- Don't skip the chopping and think it will all be solved by the food processor - you then risk ending up with soup instead
- Use a really sharp knife, especially when chopping the tomatoes, to be able to chop them as small as possible without them turning into mush
- Do follow the order of adding everything to the food processor, to achieve the best texture
- Only run your food processor for 10 seconds at a time after adding cucumbers and tomatoes! Otherwise they will likely turn to mush.
- Taste test and add a little spice at a time, especially if you're afraid of making it too spicy
- If your ezme is too watery pour it in a strainer to drain the liquid
- Store ezme for up to a week - keep it in an airtight container in the fridge
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Lauren Vavala | Delicious Little Bites
Ohhh I've never had a salsa with cucumber in it. I don't think I've ever seen padron peppers before either - gotta find those asap so I can try this!
Emmeline Kemperyd
Hope you find them, Lauren! Otherwise you can just use green bell pepper instead - it has almost the same taste. Let me know how it turns out!
Helen of Fuss Free Flavours
This sounds utterly delicious and so versatile. Such an easy way to make it and totally fuss free. I can think of so many ways to enjoy this salsa.
Emmeline Kemperyd
Thank you Helen! I use it for everything!
Beth Sachs
I've never heard of this before but it tasted great. I served it with grilled fish.
Emmeline Kemperyd
Happy to hear you enjoyed it, Beth!
Anjali
Omg this salsa turned out to be so delicious!! I feel like I'll be using it as a topping for just about everything now!
Emmeline Kemperyd
So happy to hear that, Anjali! I actually sometimes even have it on top of a sandwich for breakfast 😉
Dannii
A little pot of this always comes with our favourite takeaway and I have always wondered how to make it. I can't wait to try it.
Emmeline Kemperyd
Let me know how it turns out, Dannii!
Elaine
This is such a versatile recipe! Great tips and lots of visual instruction to make it turn out perfectly!
Emmeline Kemperyd
Thank you Elaine!!
Sally @ Savory With Soul
This looks really good! Just like a favorite salsa I make, but with a few changes (like the addition of cucumber). Will have to try this - along with it being a great dip, it looks like it would be great over lots of things - rice, meats, or as a crostini topping. And the colors are fabulous! Saving to make soon! Thanks!
Emmeline Kemperyd
Yeah you are so right - it goes with anything. Same here it’s like my salsa but with cucumber, chili flakes instead of jalapeño and no cilantro. Love both!!
Alice | SkinnySpatula
This would be amazing with some crackers or pita chips. The pics are mouthwatering!
Emmeline Kemperyd
Oh yes!! Great idea!
Irina
I always put some sauce aside with a main dish. This spicy sauce will perfectly fit our menu. I should give it a try!
Emmeline Kemperyd
I hope you do! 😃
Dannii
I love this stuff and always ask for extra at our local Turkish restaurant.
Emmeline Kemperyd
So cool you knew what it was!! 😀 But totally agree, soo yummy.