City Palate

The Wine & Beer Issue - May June 2017

Turkish Salsa
Turkish-Salsa

Sept/Oct 2014

from Eben Brummitt, formerly at Brava Bistro and KORQ Winehouse

6-8 Roma tomatoes

3-4 shallots

1/2 long English cucumber

3 T. sumac (a tart, fruity spice found at Silk Road Spice Merchant)

1 T. dried oregano

juice from 1 to 1-1/2 lemons

3 T. extra-virgin olive oil

1 t. honey

salt and pepper to taste

Cut each tomato into 4 wedges and remove the seed core. Peel the shallots and remove the seeds from the cucumber. Chop the tomatoes, shallots and cucumber into small dice. Put the vegetables, sumac, oregano, lemon juice, olive oil and honey into a bowl and stir gently to blend well. Taste the salsa and adjust the seasoning with salt and pepper.
Makes about 2 cups.


Appetizers, Starters and Breakfasts