1. Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder. 2. Finely chop cilantro, basil, and garlic together in a food processor. 3. Add bell pepper and jalapenos and pulse until finely chopped. 4. Add vinegar, coriander mixture, and salt and blend until just combined. 5. Cooks' note: Ajika keeps, chilled, in an airtight container 4 days. ---------------------------------------------------------------------------
Nutrition
Ingredients
