Adjika

Instructions

1. Seed the bell peppers and chilies, then roughly chop them.
2. Finely chop the cilantro, parsley and garlic.
3. Blend the chilies and bell peppers until you have a smooth paste, without reducing it to a liquid.
4. Add the herbs, garlic, salt, vinegar, khmeli-suneli and spices, then mix.
5. Pack into clean jars and seal, then keep refrigerated for a week or let sit 2 days at room temperature to ferment slightly.