Ajika, a vibrant and spicy condiment from the Caucasus, can bring an exciting burst of flavor to any meal. Making a no-cook version of green ajika not only preserves the fresh, bright flavors of the ingredients but also ensures you have a delicious addition to your meals throughout the winter. Here’s how to prepare this simple yet flavorful recipe without any cooking, perfect for stocking up your pantry.

Ingredients:

• 1 pound of fresh green chili peppers

• 2 bunches of fresh cilantro

• 1 bunch of fresh dill

• 1 bunch of fresh parsley

• 6 cloves of garlic

• 1 teaspoon of salt

• 1 teaspoon of coriander seeds

• 1/2 teaspoon of fenugreek seeds

• 1/2 cup of walnut pieces

• Vinegar or lemon juice to taste

Step-by-Step Recipe:

1. Prepare the Ingredients: Start by washing all your fresh herbs and green chili peppers. It’s important to remove any dirt or debris since this recipe involves no cooking, which would typically help sterilize the ingredients. Carefully pat them dry with a clean towel.

2. Blend the Greens: Remove the stems from the chili peppers. If you prefer a milder ajika, you can also remove the seeds. Roughly chop the peppers and herbs. In a food processor, combine the chili peppers, cilantro, dill, parsley, and garlic. Pulse until the mixture is finely chopped, but not pureed, to retain some texture.

3. Grind the Spices: Using a spice grinder, grind the coriander and fenugreek seeds into a fine powder. These spices will give your ajika its distinctive flavor, so freshly ground spices are preferred for their potency and freshness.

4. Combine and Season: Add the ground spices, salt, and walnuts to the herb and pepper mixture in the food processor. Pulse a few more times to mix well. Taste and adjust the seasoning, adding either vinegar or lemon juice for a bit of acidity, which also helps preserve the ajika.

5. Jar and Store: Spoon the ajika into sterilized jars, pressing down to eliminate any air pockets. Top with a thin layer of olive oil or more vinegar to seal the ingredients from air exposure. Close the jars tightly.

6. Store: Keep the jars in a cool, dark place, or refrigerate for long-term storage. The flavors will continue to meld and develop over time, making the ajika even more delicious.

Serving Suggestions:

Green ajika can be used as a condiment with grilled meats, as a spicy addition to soups and stews, or even spread on bread for a flavorful sandwich. Its vibrant kick is perfect for adding depth and heat to your winter meals.

Enjoy Your Homemade Ajika!

By preparing this no-cook green ajika, you’ve not only created a condiment full of flavor but also captured the essence of fresh herbs and spices that can be enjoyed all winter long. It’s a perfect project for those who love to preserve the taste of the garden year-round in a simple, healthy way.