Megrelian ajika – like intense salsas – are best made in summer. Serve as a condiment at a large meal like a Georgian supra, or swirl it into marinades for fish or poultry. Stored in clean, airtight jars in the fridge, it will keep for up to 2 weeks.
(Adapted from Tasting Georgia; A Food and Wine Journey in the Caucasus by Carla Capalbo)
Yield: makes 3 Cups
Time: 20 minutes
- 4 medium tomatoes (1 lb.), peeled, seeded, and roughly chopped
- 1 large red bell pepper (8 oz.), stem, seeds, and inner pith removed
- 4-6 medium-hot red chilis (4 oz), such as Fresno, stems, seeds, and inner pith removed
- 12 medium cloves garlic (1½ oz.)
- 1 tbsp. dried marigold petals
- <sup>1</sup>⁄<sub>2</sub> tsp. ground blue fenugreek
- 2 tsp. coriander seeds, crushed in a mortar and pestle
- 2 tsp. kosher salt
- In the bowl of a food processor, combine the tomatoes, bell pepper, chilis, garlic, marigold petals, blue fenugreek, coriander seeds, and salt. Pulse until the mixture resembles a thick salsa, then transfer the mixture to a clean glass jar. Serve immediately or store in the refrigerator for up to two weeks.
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