Sochi Salsa (Adjika)
Coarsely chop bell pepper, jalapenos and garlic. Transfer to a food processor and pulse until finely chopped. Transfer to a medium bowl.Advertisement
Coarsely chop celery (including any leaves), cilantro, basil and dill. Add to the food processor along with vinegar, coriander and salt; pulse until finely chopped, but not smooth--the salsa should still have some texture.
Transfer to the bowl with the pepper mixture; stir until well combined. Cover and refrigerate overnight for the flavors to meld before serving.
Make Ahead Tip: To make ahead: Cover and refrigerate for up to 5 days.