Lebanese Tomato Salsa (Banadurah Harrah) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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An unusual spicy dip from - serve with fried eggplant, herby meat balls or just on its own with pita bread. Ingredients:
2 lbs tomatoes, firm and ripe |
3 tablespoons extra virgin olive oil |
3 garlic cloves, crushed |
1 teaspoon cayenne pepper |
1 tablespoon dried mint |
Directions:
1. 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.
2. Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.
3. 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.
4. Serve the tomato salsa at room temperature.
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