Chop peeled tomatoes, onion, garlic, green peppers and parsley one by one finely. Put them all on the board and continue chopping altogether. This will help the flavors combine well. Transfer the mixture into a bowl.
In a small bowl, whisk together lemon juice, pomegranate molasses, olive oil and pepper paste until smooth. Add in salt, pul biber (red pepper flakes or Aleppo pepper), sumac and dried mint(optional).
Pour this into the bowl and give a good stir.
Drizzle extra olive oil and pomegranate molasses over it when serving.
Peel the tomatoes. Don't skip this step.
Use a sharp knife to chop the vegetables finely. Don't puree them in a food processor. You end up with a different taste and texture otherwise.
If you can't find Turkish sivri biber, use any green pepper you can find. You can even use green chili pepper if you like this salad spicy.
If you can't find pepper paste, use the same amount tomato paste and a teaspoon of paprika instead.
If you can't find pomegranate molasses, don't substitute it with any other molasses. Instead, use extra lemon juice.
There is no strict rules about the amounts here. You can adjust the amount of red pepper flakes depending on how hot you want your salad to be. Likewise, you can reduce or increase the amount of sumac or lemon juice.
It is best to serve this dip salad immediately or in a few hours.
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