Pepper Recipes

[Tania]

Ajika recipe

- 1 lbs of fresh hot peppers (best when slightly dried - i.e. left on the counter for 2 weeks after picking)
- 0.3-0.5 lbs fresh garlic
- a bunch of fresh parsley
- 1/2 bunch of fresh cilantro (I used dried when I did not have fresh, and it also came out good - but fresh is better)
- 3 Tbsp of coarse salt (essential for long storage)
- 1 Tbsp of grind coriander seeds
(you can also all some other herbs you like - I tried thyme and oregano, and it works very well)

Put everything into a food processor and chop finely into a paste. Add 2 Tbsp olive oil until smooth.

Leave it on the counter for 1-2 days to ferment a little bit, or add 1 Tbsp of vinegar or lemon juice.

Put is into glass jars (don't seal) and store in the fridge. It stays fresh for up to 6 months in the fridge, possibly longer.

Optional ingredient: 100-150 gram walnuts or pecans

If you want to reduce the heat, add some sweet peppers, or remove seeds from hot peppers.

We love the ajika with almost everything - as a meat or fish rub, addition to a soup or bean dishes, omelettes, spaghetti sauce, you name it! Or, simply spread it on a bread. It is delicious, and it smells delicious, especially when you add habaneros to it.

My Mom also used to prepare a much milder variant of ajika by adding tomatoes, onions, and carrots, and reducing it on the stove for 1-2 hrs and then can it. Personally, I much prefer the authentic (fresh) paste. The only drawback to fresh one is you need a fridge to store it.

Tatiana