Gulisa's Ajika
This lively condiment goes nicely with grilled meats and fish as well as with pork stew.
Cooks' note:
•Ajika keeps, chilled, in an airtight container 4 days.
Recipe information
Total Time
10 min
Yield
Makes about 2 cups
Ingredients
1 teaspoon coriander seeds
1/2 teaspoonfenugreek seeds
1/2 cup fresh cilantro sprigs
1/4 cup fresh basil leaves
2 garlic cloves
1 large red bell pepper, cut into 1-inch pieces
4 fresh jalapeño chiles (preferably red), trimmed and halved
2 teaspoons red-wine vinegar
1/2 teaspoon kosher salt
Preparation
Step 1
Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.
Step 2
Finely chop cilantro, basil, and garlic together in a food processor. Add bell pepper and jalape‱os and pulse until finely chopped.
Step 3
Add vinegar, coriander mixture, and salt and blend until just combined.
