You might think that this Green Ajika is made from green chillies, but you'd be wrong. Still using the red chillis as a base, the variation in colour and flavour compared to the original red varieties, is due to the additional herbs, which are added, to give the green paste a more fresh coriander and minty taste.
This makes it even more rich in flavour with the same moderate heat as the medium.
This Green Ajika paste goes particularly well with lamb, white fish, lentil soup and it is simply superb mixed in with natural yoghurt, soured cream or ricotta cheese.
