Ingredients
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2
-
3
-
3
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Lebanese Tomato Salsa (Banadurah Harrah), An unusual spicy dip from – serve with fried eggplant, herby meat balls or just on its own with pita bread , 4 1/4 stars Really good used cold pressed extra virgin olive oil, plus the rest of the ingredients Served with fried eggplant as mentioned in the introduction DD1 (4 years old) ate it with chips I probably used less cayenne I think this would be good with a thick bread like shown in Andi’s photo
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
Serve the Tomato Salsa at Room Temperature. |
