Ajika, Georgian hot pepper sauce

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a nut-free option while maintaining texture.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity without the need for vinegar.

hot peppers

🥗Healthier: bell peppers

💰Cheaper: cayenne pepper

Cayenne provides heat without the cost of fresh hot peppers.

garlic

🥗Healthier: garlic powder

💰Cheaper: shallots

Shallots offer a milder flavor and are often less expensive.

Cut the fresno peppers and discard the seeds, wearing gloves to avoid spiciness on hands.

Ensure the peppers are not rotten and have minimal moisture.

Grind blue fenugreek seeds in a coffee grinder.

Combine ground blue fenugreek, ground coriander, and ground marigold in a bowl.

Add the prepared peppers, garlic, and salt to a food processor.

Add 2-3 tablespoons of apple cider vinegar to the food processor.

Blend until desired consistency is reached, either smooth or with some chunks.

Transfer ajika to a glass jar and leave it outside to ferment for a couple of days, stirring a couple of times a day, or refrigerate it for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens