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
INGREDIENTS:
- 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
INSTRUCTIONS:
- 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.
