Spicy Walnut and Red Pepper Paste (Ajika)
აჯიკა AjikaSay it: ah-JEE-kah
Ajika is a fiery Georgian condiment from Abkhazia, made from hot red peppers, garlic, walnuts, and herbs. It is served as a thick paste or dip alongside bread, grilled meat, and vegetable dishes, especially at family tables and feasts. The taste is boldly hot and garlicky, with a nutty, herbal depth from walnuts, coriander, dill, and blue fenugreek. A little goes a long way, and its vivid red color and coarse texture make it a striking addition to any spread.
Spicy Walnut and Red Pepper Paste (Ajika)
აჯიკა, Ajika
Pronounced ah-JEE-kah
- Serves
- 4
- Prep
- 30 min
- Cook
- 5 min
- Total
- 35 min
- Level
- Easy
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Ajika
Method
If using dried chilies, soak them in hot water for 30 minutes, then drain well. If using fresh chilies, simply remove the stems; keep the seeds for a hotter paste or scrape them out for a milder one.
Toast the coriander seeds in a small dry skillet over medium heat until fragrant and a shade darker, 1 to 2 minutes. Tip them onto a plate to cool, then grind to a powder.
Pulse the walnuts in a food processor until finely ground but still dry and crumbly, not oily, about 10 to 15 short pulses.
Add the chilies, red bell pepper, garlic, ground coriander, blue fenugreek, salt, dill, and cilantro. Pulse, scraping down the bowl, until you have a thick, coarse paste that holds its shape on a spoon; stop before it turns soupy.
Taste and adjust with more salt or a little more fenugreek. Let the ajika rest at room temperature for 20 to 30 minutes so the garlic and herbs settle.
Pack the paste into a clean jar, pressing down to remove air pockets. Serve in small spoonfuls as a dip or condiment.
Regional variants
Some cooks blend in a spoonful of tomato paste or a few roasted red peppers for a softer, sweeter dip, while others add a little red wine vinegar for tang.
Cook's notes
- Wear gloves when handling hot chilies and wash your hands well afterward.
- For a milder dip, remove the seeds and white membranes from some or all of the chilies; leave them in for the traditional strong heat.
- Let the ajika rest before serving; the flavors become rounder and less sharp after 30 minutes.
Serve with
Warm bread, grilled meat, khachapuri, or boiled potatoes.
Make ahead and storage
Keeps in a sealed jar in the refrigerator for up to 1 week; stir before serving.
