Instructions:

Cut the green hot pepper in half and remove the seeds. Cut into large pieces and process in a food processor with all the ingredients until you get a uniform mass. Pour into a jar and store in the refrigerator.
You can mix green ajika with mayonnaise, tahini or olive oil and you will get a very aromatic dressing. It is also ideal in cooking. Feijoa neutralises the heat, so you can enjoy it even as spread on a toast.