Georgian Salsa Ajika Food

GEORGIAN ADJIKA PASTE

Steps:

• In the bowl of a food processor, add the Romano peppers, red chillies and garlic to the bowl of a food processor. Pulse a few times until the contents are very finely chopped.
• Scrape down the sides of the bowl and add the cilantro, basil, parsley and salt. Pulse again until the herbs are finely chopped and everything is well incorporated
• Scrape the bowl once more and add the fenugreek, marigold and coriander. Pulse again just to combine. Then, with the machine running, slowly stream in the oil until it is well emulsified.
• Transfer the adjika to a fine mesh sieve and drain any excess liquid away until it has the consistency of a thick paste. Taste to adjust for seasoning - it should be very salty as this is what preserves it for a long time.
• Transfer to an airtight container and store in the refrigerator or use right away

GEORGIAN SALSA (AJIKA)

Steps:

• Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.
• Finely chop cilantro, basil, and garlic together in a food processor.
• Add bell pepper and jalapenos and pulse until finely chopped.
• Add vinegar, coriander mixture, and salt and blend until just combined.
• Cooks' note: Ajika keeps, chilled, in an airtight container 4 days.

GEORGIAN PORK STEW

Steps:

• Put pork in a heavy 4-quart pot and sprinkle with 1/2 teaspoon kosher salt and pepper to taste. Cover pot and let meat steam over high heat, stirring once, 10 minutes. Remove lid and cook, stirring occasionally, until juices are evaporated, 8 to 10 minutes. Stir in 1 tablespoon oil and sauté, stirring occasionally, until meat is browned, 6 to 8 minutes.
• While pork is steaming, mash garlic, savory, and remaining 3/4 teaspoon salt to a paste with a mortar and pestle (see cooks' notes, below). Scrape paste into a small bowl, then coarsely grind coriander and fenugreek seeds in mortar.
• Add garlic paste to pork with remaining tablespoon oil and cook over moderate heat, stirring, 1 minute. Add onion, fenugreek mixture, and marigold and cook, stirring occasionally, until onion is softened, about 5 minutes.
• Add water and bring to a boil. Cook, covered, at a bare simmer until meat is tender, about 1 hour.
• Stir in cilantro, 3 tablespoons ajika, and pepper to taste. Serve more ajika on the side.

GEORGIAN SALSA

Steps:

• Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.
• Finely chop cilantro, basil, and garlic together in a food processor. Add bell pepper and jalape‱os and pulse until finely chopped.
• Add vinegar, coriander mixture, and salt and blend until just combined.