This ezme, a spicy relish made by cooking tomatoes and red peppers with pepper paste in olive oil and packing them in jars, is a classic side for barbecues and picnics. This preserve is prepared for winter and stays fresh for a long time once opened.
Dice the tomatoes, red bell pepper, chili pepper, and onion. Finely chop the garlic cloves.
Heat the olive oil in a pot and cook the onion and garlic until golden. Add the pepper paste and stir for 1 more minute.
Add the chopped tomatoes, red bell pepper, and chili pepper to the pot. Sprinkle with salt and cumin. Cook over low heat for 25 minutes, until the mixture thickens and releases its oil.
Fill the presterilized jars to the top with the hot ezme and seal tightly. Turn the jars upside down and let them cool completely.
Sterilize the jars in boiling water for 10 minutes before filling, or the ezme may spoil quickly. Fill the jars while the relish is hot, turn them upside down, and let them cool to strengthen the vacuum seal.
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