Ingredients:

  • 1 cup fresh cilantro, packed (30 g)
  • 1 cup fresh parsley, packed (30 g)
  • 4 cloves garlic, peeled
  • 2-3 medium hot red chili peppers (or to taste)
  • 2 tablespoons ground coriander (10 g)
  • 1 tablespoon ground cumin (8 g)
  • 1 teaspoon smoked paprika (2 g)
  • 1 teaspoon salt (5 g)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 2 tablespoons olive oil (30 ml)

Instructions:

  1. Rinse and dry cilantro and parsley. Peel garlic cloves.
  2. Add fresh cilantro, parsley, garlic, hot chili peppers, ground coriander, ground cumin, smoked paprika, and salt to the food processor.
  3. Pulse until finely chopped and combined. Scrape down the sides as needed.
  4. While blending, slowly pour in apple cider vinegar and olive oil. Continue to blend until the mixture forms a paste.
  5. Taste a small amount; adjust salt or add more chili peppers if necessary. If too thick, add a little more olive oil or vinegar.
  6. Transfer ajika seasoning to an airtight container and refrigerate.