Red Ajika

  • Serves

    makes 3 Cups

  • Cook

    20 minutes


By Carla Capalbo

Published on February 15, 2018

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.


  • 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
  • 12 tsp. ground blue fenugreek
  • 2 tsp. coriander seeds, crushed in a mortar and pestle
  • 2 tsp. kosher salt


Step 1

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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