Ingredients for Lebanese Tomato Salsa Banadurah Harrah
- 1 lb ripe tomatoes (about 4-5 medium), cored
- Extra Virgin Olive Oil
- Garlic Cloves
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon dried mint
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How to Make Lebanese Tomato Salsa Banadurah Harrah
- Core the tomatoes and roughly chop them.
- Place the chopped tomatoes in a heatproof bowl and pour boiling water over them. Let them sit for 1 minute to loosen the skins.
- Drain the tomatoes and gently peel off the skins. Remove the seeds and finely dice the tomato flesh.
- Heat the olive oil in a medium-sized saucepan over medium heat.
- Add the minced garlic to the pan and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Add the diced tomatoes to the pan. Cook, stirring frequently, for 5-7 minutes, until they begin to soften and release some of their juices.
- Stir in the cayenne pepper and dried mint. Season generously with salt.
- Continue to cook for another 5-7 minutes, stirring occasionally, until most of the liquid has evaporated and the salsa has thickened slightly.
- Taste and adjust the seasoning, adding more cayenne pepper or salt as needed.
- Remove from heat and let the salsa cool to room temperature before serving. The flavors will meld beautifully as it cools.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
7g
Carbs
3g