* Exported from MasterCook *
Georgian Salsa - Gulisa's Ajika
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
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Spice Mix:
1 teaspoon coriander seeds
1/2 teaspoon fenugreek seeds
1/2 cup fresh cilantro sprigs
1/4 cup fresh basil leaves
Salsa:
2 garlic cloves
1 large red bell pepper -- cut into 1-inch pieces
4 fresh jalapeño chiles (preferably red) -- trimmed and halved
2 teaspoons red-wine vinegar
1/2 teaspoon kosher salt
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 jalapenoes and pulse until finely chopped.
Add vinegar, coriander mixture, and salt and blend until just combined.
Ajika keeps, chilled, in an airtight container 4 days.
Yield: Makes about 2 cups
Active time: 10 min
Total time: 10 min
ChupaNote: if you don't care for basil, use flat-leaf parsley.
Cuisine:
"Eastern European"
Source:
"Gourmet, September 2000"
S(Formatted by Chupa Babi):
"Feb 2012"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 9 Calories; trace Fat (10.3%
calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 119mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 3271 0 0 0 0 0 920103 0 0
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