Ajvar from red bell pepper

Roast the pepper in the oven or on the grill. Bake until the flesh of the pepper is soft. Remove the skin and extract the seeds.

Pass the pepper through a meat grinder.

Send the pepper porridge to a pan or saucepan with vegetable oil. Simmer on low heat for three to four hours. The ajvar will be ready when all the moisture has evaporated. Add salt.

Ready ajvar can be eaten immediately or slightly cooled. It can be used as a standalone dish or added to meat and cheese.