Georgian Salsa (Ajika)

This lively condiment goes nicely with grilled meats and fish as well as with pork stew. From epicurious.com.

• Ready In: 15 mins
• Yields: 2 cups

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

Directions

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.