This recipe is based on the Turkish dish Ezme, but is here served as a hearty dip for slacker dinner nachos.
I served this dip 1 day slathered on a sub roll to support thinly sliced steak and the next alongside crisped potatoes as a barely-involved nacho-style dinner.
Yum either way.
gluten-free, paleo, vegetarian, vegan
Pepper Relish & Potatoes
2 cloves garlic
1 tsp dried mint
1 small onion, chopped
1/4 cup parsley
10 – 15 cherry tomatoes
1 cubano or Serrano pepper, chopped
2 big green chilis, chopped
1 Tbsp tomato paste
Juice of 1/2 a lemon
1 Tbsp pomegranate molasses
Big pinch red pepper flakes
1/2 tsp sumac or lemon powder
2 Tbsp olive oil
Salt & pepper
Small new potatoes
Spray garlic oil
Your favorite seasoning (I used Tony Sachery’s Cajun)
Preheat your air fryer to 400F for 3 mins.
Slice your potatoes into thick slices. Chuck into the pre-heated air fryer basket & spray with a couple hits garlic oil. Shake a generous portion of Cajun seasoning over top. Shake & repeat.
Air fry, shaking a few times, 20-ish minutes or until browned + crisped to your liking.
While the potatoes work, add the rest of the ingredients to your food processor.
Whiz until just a little chunky. Taste and add salt & pepper to taste.
Makes 2-4 servings potatoes; 2-4 servings ezme.
Gastography 