Ingredients
4 Corni di Toro peppers, or other sweet red peppers
1 1/2 cups walnut halves
2 cups red ruby tomatoes
1 small onion
1 or 2 cloves garlic
1 cup Italian parsley (leaves only)
1 tablespoon apple cider vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon sumac powder, for garnish
Preparation
Gather the ingredients.
Wash and drain all your vegetables and herbs well. Cut the peppers in half and remove the stems, seeds, and white inner membranes. With a sharp dicing blade, dice the peppers as finely as you can.
Peel the tomatoes and remove the watery seed portions from the inside and discard them. Dice the pulp portions in the same manner as the peppers. Do the same with the parsley leaves, onion, and garlic cloves.
Between two sheets of wax paper, crush the walnuts into as fine a powder using a rolling pin.
In a large, shallow dish or tray, mix all the ingredients and spices above together with your fingers. Adjust the salt to your taste. Using a fork, continue to crush the mixture little by little until it is well mashed and blended.
Transfer the mash to your serving dish and garnish it with a sprinkle of sumac powder and fresh sprigs of Italian parsley.
?
Can I use other variation?
Yes, you can try pomegranate concentrate instead of apple cider vinegar.
PRODUCT IN THIS RECIPE:
Olivivero Sweet Tomato Red Ruby