There as many ways to make Ajvar as their are mountain valleys in Eastern Europe. Ajvar is originally a Turkish dish. This method comes from Sarajevo. It is delicious on bread, crackers and toast.
The best is to use sweet peppers, aka Cubanelle peppers, Itallian peppers or Banana peppers. The color of the peppers make no difference in taste of Ajvar, but it does make a difference in color.
I grocery bag, approximately 5 pounds of peppers, yields one pint of Ajvar.
Start by preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Wash the peppers, dry them and put them on cookie sheets.
The best is to use sweet peppers, aka Cubanelle peppers, Itallian peppers or Banana peppers. The color of the peppers make no difference in taste of Ajvar, but it does make a difference in color.
I grocery bag, approximately 5 pounds of peppers, yields one pint of Ajvar.
Start by preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Wash the peppers, dry them and put them on cookie sheets.
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Signing UpStep 1: Roast the Peppers
Stick the peppers in the oven to roast. When they start to blacken on one side (15 minutes), flip them over and let them finish roasting. They are done when they are a bit dessicated and blackened. Be careful not to burn them!
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5 kilos red sweet peppers, 1 kilo eggplant, 750 grams sunseed oil, 5 cloves garlic, 3 tablespoons red vine vinegar, 3 teaspoons salt, a few chilly peppers if you like hot spreads.
grill the peppers and the eggplants. peel them and put them in the food processor. Pour everything in a big pot and and simmer until the water from the evegetables evaporates and ajvar starts bubbling on the top. You will have to stir very often. Enjoy!
i'm totally going to make my own now!! thanks for this instructable. i'm going to throw in a few spicy peppers....
The "Ajvar" is not a Turkish dish. Ajvar origins are in Serbia and now it's tradition food in Macedonia, both former Yugoslav republics. The name has Turkish origins because of an 500 years of Turkish influence over the country's. So shortly Ajvar is an Macedonian traditional dish. And for the recipe, in tradition like in the article you can use peppers of almost any kind but you also put eggplant prepared in the same way as the peppers. Approximately in 5 pounds of pepper goes 0.5 pounds of eggplant.
The dish goes well with mayo, pickles, cheese, olives etc.
the name comes from the Turkish word "Havyar", which means, "Caviar"...notice the similarities in the pronunciation.
also note the similarities in the processing of both the Ajvar and Caviar:
Ajvar: removing, cleaning, separating, and storing of the pepper flesh
Caviar: removing, cleaning, separating and storing of sturgeon/fish roe
it's basically pepper caviar! ^^
L