A recipe from Gemo
Megrelian Ajika
A fiery no-cook Megrelian red pepper paste with garlic, fresh herbs, blue fenugreek, coriander, marigold, and salt. Use it sparingly as a condiment, meat rub, or flavor base for Georgian stews and sauces.
Method
- 01
Wash the 500 g hot red peppers, 500 g red bell peppers, 200 g parsley, 150 g celery leaves, and 150 g purple basil, then dry everything very thoroughly so the ajika keeps well.
- 02
Put on gloves. Remove the pepper stems, core and seed the 500 g red bell peppers, and remove some or all seeds from the 500 g hot red peppers if you want a slightly gentler heat.
- 03
Pass the hot peppers, bell peppers, 350 g peeled garlic, parsley, celery leaves, and purple basil through a meat grinder or pulse in a food processor until finely chopped but still a thick paste.
- 04
Transfer the paste to a large bowl. Add 3 tablespoons blue fenugreek, 3 tablespoons ground coriander, 3 tablespoons ground marigold, 2 tablespoons ground dill seed, and 50 g salt.
- 05
Still wearing gloves, knead and stir the ajika for 3-4 minutes until the salt and spices are evenly worked through and the paste smells sharp, garlicky, and floral.
⏱ 3 min
- 06
Taste a tiny amount and adjust salt if needed. Pack the ajika into clean small jars, press out air pockets, cover, and refrigerate. Serve in small spoonfuls with meat, beans, cheese, bread, eggs, or use as a seasoning base.
Nutrition
