Ajvar recipe - we really like ajvar, made from roasted peppers or our vegetable caviar as others call it. We make it every year, it has already become our tradition. It can be made from sweet and hot peppers. Peppers are roasted, peeled, drained and ground. Everything is done by hand and prepared in large pots. The bigger the pot, the better the ajvar - that's what they say, check it out!
Ajvar recipe, ingredients:
- 30 kg of red pepper
- 1,5 l of oil
- 200 g of salt
- hot peppers to taste
Ajvar recipe, preparation:
DAY ONE:
- roast the peppers and leave them in a large bag, then in a bucket.
- Leave them like that to burn and cool.
DAY TWO:
- peel the peppers, wash them from the seeds and chop them.
- In order for all the chopped parts of the pepper to be the same, I chop with a fork. It's a lot of work, but it's worth the effort. I put the pepper on the board and then pull it evenly along the entire length with a fork. That way all the parts are the same length and the same width.
- Take a larger pan and pour 1 liter of oil. The oil should be well heated, then put the chopped pepper on the heated oil.
- Mix all the time of preparation.
- Cook on low heat for 60 minutes, towards the end of cooking, add salt and, to taste and desire, hot roasted pepper and the remaining oil, combine everything and simmer for another 10 minutes.
- Heat the jars, then pour the hot ajvar into the heated jars, immediately close the jars and place in the oven at 100°C for 60 minutes.
- Leave the ajvar to cool down in the switched off oven.
- Pleasant!
Diana Popovic
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