Georgian Salsa Recipes

Steps:

• 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.

Steps:

• 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 jalape‱os and pulse until finely chopped.
• Add vinegar, coriander mixture, and salt and blend until just combined.

Steps:

• Put pork in a heavy 4-quart pot and sprinkle with 1/2 teaspoon kosher salt and pepper to taste. Cover pot and let meat steam over high heat, stirring once, 10 minutes. Remove lid and cook, stirring occasionally, until juices are evaporated, 8 to 10 minutes. Stir in 1 tablespoon oil and sauté, stirring occasionally, until meat is browned, 6 to 8 minutes.
• While pork is steaming, mash garlic, savory, and remaining 3/4 teaspoon salt to a paste with a mortar and pestle (see cooks' notes, below). Scrape paste into a small bowl, then coarsely grind coriander and fenugreek seeds in mortar.
• Add garlic paste to pork with remaining tablespoon oil and cook over moderate heat, stirring, 1 minute. Add onion, fenugreek mixture, and marigold and cook, stirring occasionally, until onion is softened, about 5 minutes.
• Add water and bring to a boil. Cook, covered, at a bare simmer until meat is tender, about 1 hour.
• Stir in cilantro, 3 tablespoons ajika, and pepper to taste. Serve more ajika on the side.