Name: Spicy Green and Red Pepper Ajika (Ajika აჯიკა)
Prep time: 20 min
Total time: 20 min
Yield: Makes 480 ml / 1 pint / 2 cups
Cuisine: Georgia
Ingredients: 30 g/1 oz / ½ cup fresh coriander / cilantro; 200 g/7 oz/1 green bell pepper; 1 tbsp coriander seeds; 1 tbsp ground fenugreek; 150 g / 5 oz medium-hot green chilli peppers; 1 tbsp chopped fresh celery leaf; 2 tsp salt; 20 g / ⅔ oz / ⅓ cup basil leaves; 1 tbsp chopped fresh dill; 15 g / ½ oz / 4 garlic cloves; 20 g / ⅔ oz / ⅓ cup parsley

Preparation info

Makes
480 ml

Difficulty
Easy
Ready in
20 min

Appears in

Tasting Georgia

By Carla Capalbo

Published 2017

About

These Megrelian ajika – like intense salsas – are best made in summer. They’re quick and easy to prepare. Serve them at a supra like relish or add them to marinades for fish or poultry. Stored in clean, airtight jars in the refrigerator, they will keep for a week or two.

Ingredients

Green Ajika

მწვანე აჯიკა

200 g/7 oz/1 green bell pepper
150

Method

Wearing rubber gloves, remove the stems, seeds and membranes from the bell and chilli peppers. (Save and dry the chilli seeds for later use.) Chop roughly.

Place all the ingredients in the bowl of a food processor and process until the mixture resembles a pesto. Transfer to a clean glass jar and store in the refrigerator.