Ajvar
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The Tale of Ajvar
Ajvar, a roasted red pepper relish, took shape in the 19th-century Balkans after peppers, a New World crop, spread through the region via Ottoman trade networks. Its name likely derives from the Turkish word for caviar, and it's still made as an autumn preserve across Serbia and neighboring countries.
Ingredients
Scale:· 10 servings
- 3 kg red bell peppers
- 2 eggplants
- 4 cloves garlic, minced
- 1/2 cup sunflower oil
- 2 tablespoons vinegar
- 1 teaspoon salt
- Chili peppers to taste (optional)
Instructions
- 1Roast the peppers and eggplants over an open flame or under a broiler until the skins are blackened and blistered.
- 2Place the roasted vegetables in a covered bowl to steam, then peel off the skins and remove seeds from the peppers.
- 3Finely chop or grind the peeled peppers and eggplant flesh.
- 4Transfer to a large pot with the garlic and oil.
- 5Cook over low heat, stirring frequently, for about 1-1.5 hours until thickened and deep red.
- 6Stir in vinegar and salt, and chili if using, near the end of cooking.
- 7Ladle the hot ajvar into sterilized jars and seal.
- 8Cool completely before storing; serve as a condiment with bread or grilled meats.
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