A rustic, chunky relish of fire-roasted peppers, tomatoes, and eggplant seasoned with garlic and a kick of chili.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: earthenware dish
Garnishes: chili flakes, olive oil
Accompaniments: flatbread, feta cheese
Instructions
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1
Roast peppers, tomatoes, and eggplant over flame until blistered.
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2
Peel and roughly chop all vegetables.
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3
Sauté garlic and chili in oil briefly.
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4
Add chopped vegetables and simmer 40 min, stirring frequently.
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5
Season with salt and cool before serving.
Did You Know?
Pindzur is considered ajvar's spicier, chunkier sibling and is often made in the same marathon cooking sessions.
Chef's Notes
Equipment Tips
- grill
- large pot
- wooden spoon
Garnishing
chili flakes, olive oil
Accompaniments
flatbread, feta cheese
The Story Behind Pindzur
Like ajvar, pindzur was born from the Macedonian tradition of preserving summer produce. Its distinguishing feature is the addition of tomatoes and hot peppers, giving it a brighter, more piquant character than its milder cousin.
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