Georgian Salsa (Ajika)

1. 1

   Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.

2. 2

   Finely chop cilantro, basil, and garlic together in a food processor.

3. 3

   Add bell pepper and jalapenos and pulse until finely chopped.

4. 4

   Add vinegar, coriander mixture, and salt and blend until just combined.

5. 5

   Cooks' note: Ajika keeps, chilled, in an airtight container 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.