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Categories:
coriander seed fenugreek seeds cilantro stem fresh basil leaf garlic red bell pepper jalapeno chilies red wine vinegar kosher salt
Viewed: 40 - Published at: 5 years agoIngredients
- 1 teaspoon coriander seed
- 1/2 teaspoon fenugreek seeds
- 1/2 cup fresh fresh cilantro stem
- 1/4 cup fresh basil leaf
- 2 garlic cloves
- 1 large red bell pepper, cut into 1-inch pieces
- 4 fresh jalapeno chilies, trimmed and halved (preferably red)
- 2 teaspoons red wine vinegar
- 1/2 teaspoon kosher salt
Method
- Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.
- Finely chop cilantro, basil, and garlic together in a food processor.
- Add bell pepper and jalapenos and pulse until finely chopped.
- Add vinegar, coriander mixture, and salt and blend until just combined.
- Cooks' note: Ajika keeps, chilled, in an airtight container 4 days.
