Georgian Salsa (Ajika)

• 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

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.

coriander seed, fenugreek seeds, cilantro stem, fresh basil leaf, garlic, red bell pepper, jalapeno chilies, red wine vinegar, kosher salt

Taken from www.food.com/recipe/georgian-salsa-ajika-513830 (may not work)