Ingredients
-
1 teaspoon sumac
-
salt, to taste
-
3 medium tomatoes, seeded, finely chopped
-
1/2 cup fresh parsley, very finely chopped (I reduced the amount from 1 cup)
-
2 tablespoons extra virgin olive oil
-
1 teaspoon pomegranate syrup
-
2 -3 tablespoons fresh lemon juice
-
1/2 red onions (or a combination of both onions) or 1/2 white onion, very finely chopped (I used a combination of both onions)
-
1/2-1 red jalapeno chiles (original recipe specified 1 teaspoon cayenne powder) or 1/2-1 green jalapeno pepper, finely minced (original recipe specified 1 teaspoon cayenne powder)
Instructions
- Crush the onion with the sumac and salt using a pestle and mortar or back of a fork.
- Combine with the remaining ingredients in a medium mixing bowl.
- Set aside for at least 1-3 hours for flavor to enhance. Adjust seasoning if necessary just before serving.
- Transfer to a pretty serving bowl or platter and serve with chips, slices of toasted French baguette (<--yum!), kebabs, pita crisps, etc.