2 medium-sized tomatoes
5 sprigs spearmint
1 pinch of parsley, julienne cut
3 long green peppers(optional)
1 small onion
3 crushed garlic cloves
½ tsp black pepper
1/2 red pepper pulped
2 tbsp "sour pomegranate juice" (nar eksisi) or 2 tbsp lemon juice
4 tbsp olive oil
salt to taste
*(If you are planning on blending the ingredients do not spend time cutting all the vegetables in brunoise, just cut them roughly.)
1. Take all the vegetables and continue cutting them all together until they are nearly mushed.
2. In a separate bowl, combine the olive oil, pepper, sour pomegranate or lemon juice, with the pulped red spicy pepper and pour the mixture over the vegetables.
3. There are two options: mix everything together with a spoon or blend everything together without reducing to pulp.
*Serve with fresh country bread or grilled pita bread at room temperature