Spicy Sensation: Ajika Recipe

Dish recipes: Ajika
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Delve into the bold and vibrant flavors of the Caucasus with Ajika, a traditional Georgian-Abkhazian hot pepper paste that adds a fiery kick to any dish. Known for its robust taste and aromatic spices, Ajika is a must-have condiment for those who love a little heat in their meals.


1 lb (0.45 kg) red bell peppers

1 lb (0.45 kg) hot red chili peppers

1 head of garlic

1 cup fresh cilantro

1 cup fresh parsley

1 cup walnuts

1 tablespoon salt

1 tablespoon ground coriander

1 tablespoon ground fenugreek

1 tablespoon paprika

1 teaspoon dried marjoram (optional)

1/2 cup white wine vinegar


Wash and dry the red bell peppers and hot red chili peppers. Remove the stems and seeds from the bell peppers and roughly chop them. For the chili peppers, you can remove the seeds if you prefer a milder paste. Peel the garlic cloves. In a food processor, combine the bell peppers, chili peppers, garlic, fresh cilantro, fresh parsley, and walnuts. Blend until you have a smooth paste. Transfer the mixture to a large bowl and stir in the salt, ground coriander, ground fenugreek, paprika, and dried marjoram (if using). Add the white wine vinegar and mix well until all ingredients are fully incorporated. Taste the Ajika and adjust the seasoning as needed, adding more salt or vinegar to taste. Transfer the Ajika to sterilized jars and seal tightly.


Ajika can be used as a condiment to spice up meats, fish, vegetables, and breads. It’s also perfect as a marinade or a dip. This versatile paste brings a burst of flavor to any dish, making it a staple in your kitchen.

Ajika is more than just a hot pepper paste it's a celebration of the rich culinary traditions of the Caucasus region. With its combination of fresh herbs, nuts, and spices, Ajika adds a unique and unforgettable flavor to your meals. Enjoy the fiery essence of Georgian cuisine with every spoonful.