A smoky, silky spread of fire-roasted red peppers and eggplant, slow-cooked with garlic into a vibrant condiment.
Instructions
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1
Roast peppers and eggplants over open flame or under broiler until charred on all sides.
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2
Place in a covered bowl 20 min. Peel, seed, and drain excess liquid.
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3
Chop or pulse roasted vegetables to desired consistency (chunky or smooth).
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4
Cook in a heavy pot with oil, garlic, salt, sugar on low heat 1 hour, stirring often.
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5
Add vinegar in the last 5 min.
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6
Cool and jar. Keeps refrigerated for weeks.
Did You Know?
Ajvar-making day in autumn is a major social event across the Balkans, with families roasting hundreds of peppers together.
The Story Behind Ajvar
Ajvar originated in the 19th century Balkans as a way to preserve the autumn pepper harvest. In Bosnia, families still gather for communal ajvar-making sessions, roasting peppers over open fires and stirring cauldrons in a tradition that bridges generations.
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