Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish dishes mainly in Samegrelo and Abkhazia. It is made with hot red peppers, garlic, herbs and spices. In appearance and consistency ajika resembles Italian red pesto. There are several types of ajika. In this recipe we show how to make ajika with tomatoes.
Ingredients: 3 kilos of tomatoes, 1.5 kilos of sweet red peppers, 250-500 grams of hot red peppers, 200 grams of garlic, 2 heaped tbs of dried coriander, and salt (amount dependent upon personal preference). The picture below depicts all of the ingredients but does not show the full quantities.
Preparation: Put the peppers onto newspaper and leave overnight to thoroughly dry.
When ready to make the ajika, remove all of the seeds from the hot red peppers. CAUTION: Wear gloves to do this or your fingers and hands will burn from the capsaicin…
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