The Emerald Fire of the Caucasus: Georgian Green Ajika
Details
A fresh, fiery herb and garlic paste that wakes up any dish.
Ingredients
Instructions
Prepare the Ingredients
Wash the green peppers and all fresh herbs thoroughly and let them dry completely, ideally overnight, to remove excess moisture. When you're ready to make the ajika, put on gloves to protect your hands from the chili oils. Remove the stems from the peppers. For a milder paste, you can remove the seeds, but for a traditional hot ajika, leave them in.
Combine and Grind
Using a meat grinder or a powerful food processor, process the peppers, peeled garlic cloves, cilantro, parsley, and celery leaves until you have a fairly uniform, textured paste.
Season and Mix
Transfer the paste to a large non-reactive bowl. Add the ground coriander, blue fenugreek, and a generous amount of salt. Mix everything together thoroughly with your hands (still wearing gloves) until all the spices are evenly distributed.
Store
Pack the finished green ajika into clean, sterilized glass jars. Store it in the refrigerator. The salt acts as a preservative, allowing it to be kept for several weeks or even months in a cool place.
Recipe tags
Ingredient tags
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
From the Dordogne Valley Classic French Garlic Potatoes Pommes de Terre Sarladaises
Transport your kitchen to the Dordogne Valley with this classic French dish. Crispy potatoes, fragrant garlic, and rich duck fat come together in a symphony of savoury perfection.
A Taste of Anatolia: Creamy Turkish Carrot and Garlic Yogurt Dip (Havuç Tarator)
Unlock the vibrant flavours of Anatolia with this ridiculously creamy carrot dip. The secret? A generous kick of garlic that perfectly complements the sweet carrots and tangy yogurt.