BANADURAH HARRAH
LEBANON
This is an unusual spicy dip that is delicious on its own with pita chips, or you can serve it as a side sauce with fried vegetables or grilled meat or fish. The sauce is cooked quickly to retain a certain freshness and texture, but you can cook it longer if you want it thicker. Just be careful not to let it burn.
SERVES 4 TO 6
3 tablespoons extra-virgin olive oil
2¼ pounds (1 kg) firm-ripe tomatoes, peeled, seeded, and cut into small cubes
3 cloves garlic, minced to a fine paste
1 teaspoon cayenne pepper
1 tablespoon dried mint
Sea salt
Heat the oil in a deep sauté pan over medium heat until hot. Add the tomatoes and garlic and cook, stirring regularly, for 5 minutes, until the tomatoes have softened. Stir in the cayenne, mint, and salt to taste and cook for another 5 minutes, stirring regularly, until you have a fresh, slightly chunky “salsa.” Taste and adjust the seasoning. Transfer to a serving bowl and serve at room temperature.