Adjika

Method

1. 1Wearing gloves, stem the dried hot red peppers, then cover them with just-boiled water and let soak for 15–20 minutes until soft; drain well and pat dry with paper towels, then remove the seeds and inner ribs for moderate heat, or leave them in for a fiery paste.
2. 2Lightly toast the ground coriander and blue fenugreek in a dry pan over low heat, stirring, until fragrant, about 30 seconds; do not let them burn.
3. 3Pulse the walnuts in a food processor just to a coarse crumb and set aside, so they do not turn oily and bitter.
4. 4Add the soaked peppers and garlic to the processor and grind to a thick paste, scraping down the sides; if the blades stall, add cooled boiled water a tablespoon at a time.
5. 5Add the toasted spices, dried marigold, walnuts, salt, and vinegar, if using, to the processor and pulse until it has the texture of a red pesto. A stone mortar and pestle is the traditional tool and works just as well: pound everything together to the same texture.
6. 6Cover the bowl and let the paste rest in the fridge for 1 to 2 days so the spices open up.
7. 7Pack into clean jars and keep in the fridge for up to 2 weeks; for longer, freeze it in tablespoon portions. With this little salt the paste is not shelf-stable, so do not keep it at room temperature. Discard it if you see surface mold or it smells sour instead of sharply of garlic and chile. Use it as a rub for meat and fish, stirred into soups and stews, or as a spread.