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.
Steps
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.
Heat the olive oil in a pan over a medium heat.
When hot , add the tomatoes and garlic.
Cook , stirring frequently , for 5 minutes.
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.
Serve the tomato salsa at room temperature.
Ingredients
tomatoes, extra virgin olive oil, garlic cloves, cayenne pepper, dried mint