Roasted red peppers, slow-cooked to silky perfection with just a hint of garlic and oil. This Balkan classic spreads like butter, tastes like late summer, and smells like every childhood kitchen in September.
Ingredients
🌶️ 5kg red bell peppers (meaty, ripe)
🍆 1kg eggplants (optional, for depth)
🧄 3–4 garlic cloves (optional)
🛢️ 250ml sunflower oil
🧂 Salt, to taste
🌶️ Optional: a chili or two for spicy ajvar
Preparation
1. 🔥 Roast whole peppers (and eggplants) over open flame or in oven at 220°C until skin is charred.
2. 🥵 Transfer to a bowl, cover, and let steam for 15–20 min.
3. ✋ Peel off skin, remove seeds and stems. Drain in a colander overnight or at least 4–5 hours.
4. 🌀 Grind or finely chop the roasted vegetables.
5. 🛢️ In a large pot, heat oil. Add pepper mixture and stir well.
6. 🍲 Cook on low heat for 2–3 hours, stirring often until thick and shiny. Add garlic and salt to taste.
7. 🔥 When oil starts to separate slightly and the spoon leaves a clear trail, ajvar is ready.
8. 🫙 Pour hot into sterilized jars. Seal tightly. Cool under a blanket overnight.
Total Time
✍️ Prep: 1 hour (plus draining time)
🍲 Cook: 2–3 hours
✅ Total: ~4 hours active time
Nutritional Value
🔥 Calories: ~45 kcal
🧈 Fat: 4g
🍞 Carbs: 2g
🌿 Fiber, vitamin C, antioxidants
Advice
💡 Stir constantly during cooking, especially near the end — ajvar catches easily.
Status
📣
Smoky, silky, and made with patience — Ajvar is the soul of every Balkan pantry. One bite on bread and you're back at grandma's table. Roast, stir, taste, repeat.
#GrannyZen #Ajvar #RoastedPepperMagic #BalkanGold #HomemadeTradition
