Steps
- Rub 1 tablespoon of Turkish red pepper paste and 1 tablespoon of tomato paste into 1 medium finely chopped onion with your hands until the onion softens.
- Add 4 medium seeded finely chopped tomatoes and 2 small seeded finely chopped hot green peppers. Stir in 1 handful of finely chopped parsley and 1 handful of finely chopped mint.
- Mix in 2 tablespoons of extra-virgin olive oil and the juice of ½ lemon. Season with salt and pepper. Cover and refrigerate for about 1 hour.