Recipes

Red Ajika

February 14, 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.

(Adapted from Tasting Georgia; A Food and Wine Journey in the Caucasus by Carla Capalbo)

Red Ajika

Georgian ajika – a garlicky, salsa-like condiment – is best made with the ripest fresh vegetables available. Serve a bowl of the intense relish on the table with your next Megrulian supra or swirl it into marinades for fish or poultry.

Yield: makes 3 Cups

Time: 20 minutes

Ingredients

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
¹⁄₂ tsp. ground blue fenugreek
2 tsp. coriander seeds, crushed in a mortar and pestle
2 tsp. kosher salt

Instructions

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.