Georgian Salsa (Ajika) - cooking recipe

Ingredients

1 teaspoon coriander seed
1/2 teaspoon fenugreek seeds
1/2 cup fresh fresh cilantro stem
1/4 cup fresh basil leaf
2 garlic cloves
1 large red bell pepper, cut into 1-inch pieces
4 fresh jalapeno chilies, trimmed and halved (preferably red)
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt

Preparation

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.