AJIKA (Georgian salsa, about 2 cups)
Use with grilled meats and fish as well as Georgian pork stew.
1 teaspoon coriander seeds
½ teaspoon fenugreek seeds
½ cup fresh cilantro sprigs
¼ cup fresh basil leaves
2 garlic cloves
1 large red bell pepper, cut into 1 inch pieces
4 fresh jalapeno chiles (preferably red), trimmed and halved
2 teaspoons red wine vinegar
½ teaspoon kosher salt
1. Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.
2. Finely chop cilantro, basil, and garlic together in a food processor. Add bell pepper and jalapenos and pulse until finely chopped.
3. Add vinegar, coriander mixture and salt and blend until just combined. Ajika keeps, chilled, in an airtight container, 4 days.
from Gourmet Magazine, September, 2000