To begin, prepare the tomatoes by dicing them finely. Place the diced tomatoes in a sieve over a bowl and let them drain for about 5 minutes to remove excess liquid, which helps prevent the salad from becoming too watery.

While the tomatoes drain, dice the red bell pepper and finely mince the green chili pepper. Adjust the chili quantity depending on your preferred spice level, traditional Acılı Ezme is quite spicy but can be customized.

In a large mixing bowl, combine the diced tomatoes, red bell pepper, and green chili pepper. This forms the base of the salad and provides vibrant colours and texture.

Peel and finely dice the red onion, then add it to the bowl. Next, add the minced garlic, which adds depth to the flavour. Mixing these ingredients well ensures the flavours blend evenly.

Add the finely chopped parsley and mint to the bowl. These fresh herbs are essential to the dish’s flavour profile, providing a refreshing contrast to the spicy peppers. Stir gently to combine.

In a small bowl, whisk together the olive oil, pomegranate molasses, and lemon juice until emulsified. The pomegranate molasses adds a subtle sweetness and depth to balance the salad’s spiciness.

Pour the dressing over the vegetable mixture and stir gently to coat all the ingredients. Add ground sumac, salt, and pepper to taste. Sumac adds a hint of tartness, enhancing the salad’s bright, tangy flavour.

Transfer the Acılı Ezme to a serving bowl and garnish with a few sprigs of parsley or mint for presentation. Serve with warm flatbread or as a condiment alongside grilled meats. For an extra layer of flavour, drizzle with a touch more pomegranate molasses just before serving.