Ajvar
Roasted red pepper relish made in autumn to last all winter.
Ajvar is roasted red peppers, peeled and cooked down slowly with oil until thick. It is made in autumn, in quantity, and eaten with grilled meat and bread all winter. This is a fresh, refrigerated version: keep it in the fridge and eat it within a few days rather than treating it as a shelf-stable preserve.
Ingredients
- 2kg red peppers
- 2 aubergines
- 4 garlic cloves
- 150ml sunflower oil
- Vinegar, salt
Method
- 1
Roast peppers and aubergines until blackened; steam in a covered bowl 15 minutes.
- 2
Peel and deseed everything, then drain in a colander for an hour.
- 3
Chop or mince to a coarse paste.
- 4
Cook in the oil over low heat, stirring, for 45 minutes until darkened and thick.
- 5
Season with vinegar and salt; jar while hot.
Made in September when peppers cost almost nothing — a year of relish.
What ajvar is served with
Konoba & Kafana
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