Hot Chili and dill is one of the unique combinations in the Gazan cuisine . It is served along side grilled meat, chicken or fish for a blast of heat and flavor.  Chili and dill are also combined with tomatoes and dressed with lemon juice and olive

Recipe Categories: 
Recipe Method: 
  1. In a morter or curved bottomed bowl, mash the onion and salt into a paste using a pestle.
  2. Add chilies and continue to crush.
  3. Add half of the dill (if using fresh dill) or all of the dill seeds if using seeds and crush them to release the natural oils.
  4. Add tomatoes and mash (you can make the salsa as smooth or as chunky as you like.
  5. If using fresh dill add the other half along with the lemon juice and toss .
  6. Top generously with olive oil.
  7. Serve with flat bread on the side for dipping.
Recipe Tips: 
A small food processor may be used in place of a mortar and pestle. Make sure to “pulse” the ingredients—don’t purée them But if you want to experience the full flavor of this salsa, do take the time and effort to make it in a mortar and pestle.
Recipe Main Image: 
Gazan Dagga
Recipe Ingredients title 1: 
Recipe Ingredients 1: 
1/2 teaspoon salt.
1 small onion, chopped.
2 hot chili peppers, roughly chopped.
1 cup fresh dill, minced or 1 teaspoon dill seeds.
2 ripe tomatoes, chopped.
1-2 tablespoon lemon juice.
2 tablespoon extra virgin olive oil.
Recipe Kitchens: 
Also Known as (AKA): 
Hot tomato dill salsa