AJIKA

This spicy red pepper medley is chunky, garlicky, fragrant, spicy, pleasantly herbal, and unlike anything else. When mixed with walnuts, oil and vinegar, it is reminiscent of pesto. Without walnuts it eats like a delightful salsa.
Made from mixed red chilies*, minced garlic*, tomato*, coriander*, fenugreek*, savory*, marjoram*, calendula*, dill*, apple cider vinegar*. *organic


Blend with or without fresh tomato and nuts to create a dip or spread ideal for a cheese plate.

Sprinkle on meats or veg before roasting or grilling for colorful, bright, spicy, garlicky flavor.

Swirl into yogurt or labneh for a gorgeous addition to your mezze plate.

Stir into cooked grains like rice and barley for an exciting new take on pilaf.

Ajika with Walnuts
~makes 1 cup~

1 1/2 Tbsp AJIKA
2 Tbsp finely chopped walnuts
2 Tbsp EVOO or neutral oil of choice
4 Tbsp white wine vinegar
1 tsp kosher salt or to taste

1. With a mortar and pestle or in a small food processor cup, pour in all ingredients and mix until well incorporated but not completely smooth.
2. Allow the mixture to stand for at least 30 minutes before serving.
3. Serve as a spread on a cheese board, a topping for grilled bread like bruschetta, or a topping for grilled meats and veggies.

Note: Will stay fresh, refrigerated, for at least a couple of weeks