Ajika (Georgian Hot Pepper Paste) recipe

Ingredients

• 100 g dried red chilies, soaked 1 hour in warm water
• 1 red bell pepper, roasted and peeled
• 2 heads garlic, peeled
• 2 tbsp ground coriander
• 1 tbsp blue fenugreek (utskho suneli)
• 1 tsp dried savory or dill seed
• 50 g walnuts
• 1 1/2 tbsp salt
• Small bunch fresh cilantro

Method

1. Wear gloves. Drain the chilies and remove the stems and most of the seeds.
2. Grind the chilies, bell pepper, garlic and walnuts in a food processor or meat grinder.
3. Add the coriander, utskho suneli, savory, salt and chopped cilantro and grind again to a thick paste.
4. Pack into clean jars, smooth the top and cover with a thin layer of oil.
5. Keep in the fridge. It is ready in 2 days and keeps for 2 months.

Tamara's tip: for a milder ajika, keep half the chili seeds out and add a second roasted bell pepper. Sopiko still says it is too hot.