Spicy Green and Red Pepper Ajika

Ajika აჯიკა

Preparation info
  • Makes

    480 ml

    • Difficulty


    • Ready in

      20 min

Appears in
Tasting Georgia: A Food and Wine Journey in the Caucasus

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.


Green Ajika

მწვანე აჯიკა

  • 200 g/7 oz/1 green bell pepper
  • 150


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.