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.
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.
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