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)