Green Ajika

Ingredients

• 10½ ozhot chili pepperRemove stems; keep seeds for more heat
• 14⅛ ozGreen bell pepperDeseeded, tempers the heat
• 4¼ ozgarlicPeeled
• 7 ozcilantroWashed and dried well, stems may be included
• 5¼ ozparsleyRoughly cut
• 5¼ ozDillFinely chopped
• 2¾ ozbasilLeaves only, discard coarse stems
• ⅔ ozMintLeaves only (optional)
• 2 tbspblue fenugreekGround, typical Georgian spice
• 1 tspCorianderTo taste (optional)
• 2 tbspsaltStir in until dissolved; coarse sea salt works
• 4 tbspwine vinegarFor preserving and seasoning
• 2 tbspsugarBalances acidity and heat (optional)
• 2 tbspvegetable oilNeutral oil or olive oil (optional)

Method

1. Wash the chilies, bell pepper, garlic and all the herbs, then dry them very thoroughly — the less moisture that goes into the paste, the better it keeps.
2. Put on gloves, cut the stems off the chilies and break the pods into rough pieces; leave the seeds in for a seriously hot ajika, or remove the seeds and white ribs for something milder.
3. Deseed the bell pepper and cut it into rough chunks, and peel the garlic. Roughly chop the cilantro, parsley and dill, and use only the leaves of the basil and mint, discarding the coarse stems.
4. Pass the chilies, bell pepper, garlic and herbs through a meat grinder fitted with the fine plate, alternating as you go, or blitz everything in a blender to an even paste.
5. Stir in the salt and mix thoroughly until it has completely dissolved.
6. Add the utskho-suneli, ground coriander to taste, the wine vinegar and, if you like, the sugar and oil, then stir until the paste is smooth and homogeneous.
7. Let the ajika rest briefly, then taste again and adjust the salt, acidity and heat.
8. Spoon into completely dry, sterilised jars, seal well and keep in the fridge — it's ready to eat after a day.

Tips and variations

The herb mix is flexible: cilantro with mint and basil, basil with parsley, or equal parts parsley, dill and cilantro all work nicely. If you'd rather skip the herbs altogether, make it with just green bell pepper, chili and garlic, using diluted vinegar essence, salt and sugar; you can also swap the bell pepper for mustard greens and arugula and blend the lot with only olive oil, red wine vinegar and salt. Very hot pods can be soaked in warm water for 4 hours before grinding (change the water every hour), and a splash of oil gives you a smoother paste. It can also be preserved without any vinegar at all, using just salt and utskho-suneli. Serve it by the spoonful with grilled vegetables, with beans, or simply spread on fresh bread.