Light Ajika

1.Wash the bell peppers, tomatoes, chili peppers, parsley, cilantro, dill, and mint.

2.Remove the stems and seeds from the bell peppers and chili peppers, then finely chop them.

3.Finely chop the tomatoes, onion, garlic cloves, parsley, cilantro, dill, and mint.

4.In a large bowl, combine the chopped bell peppers, chili peppers, tomatoes, onion, and garlic.

5.Add the salt, black pepper, coriander, fenugreek, and cumin to the bowl and mix well.

6.Squeeze the juice of one lemon into the bowl and mix again.

7.Transfer the mixture to a blender or food processor and blend until smooth.

8.Taste the ajika and adjust the seasoning if needed.

9.Transfer the ajika to sterilized jars.

10.Store the ajika in the refrigerator for up to 2 weeks.