Spicy Green and Red Pepper Ajika

Ajika აჯიკა

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Preparation info

  • Difficulty

    Easy

  • Makes

    480 ml

Appears in

Tasting Georgia: A Food and Wine Journey in the Caucasus

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 g / 5 oz medium-hot green chilli peppers
  • 15 g / ½ oz / 4 garlic cloves
  • 30 g/1 oz / ½ cup fresh coriander / cilantro
  • 20 g / oz / cup parsley
  • 20 g / oz / cup basil leaves
  • 1 tbsp chopped fresh celery leaf
  • 1 tbsp chopped fresh dill
  • 1 tbsp coriander seeds
  • 1 tbsp ground fenugreek
  • 2 tsp salt

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.