Ajvar - sweet pepper spread
2 servings
600 minutes
Ajvar is a traditional Serbian spread made from roasted sweet peppers, featuring a rich, smoky flavor with a hint of garlic's spiciness. It originated in the Balkans, where the abundance of peppers and tomatoes inspired local cooks to create unique sauces. Roasting the peppers until blackened gives ajvar its distinctive aroma, while prolonged cooking concentrates its taste. Its thick, velvety texture makes it an ideal complement to meat, cheese, or simply fresh bread. In Serbia, ajvar symbolizes home comfort and the skill of the hostess. It is enjoyed as a standalone snack or used as an ingredient in complex dishes. Jarred up, it becomes a winter delicacy that recalls summer days. Ajvar is not just a sauce but a delicious tradition passed down through generations.
1
Wash the bell peppers. Place them on a baking sheet without cutting. Bake at 200 degrees, turning occasionally. Bake until the sides are black.
- Sweet pepper: 1 kg
2
Let the peppers cool.
3
Clean the peppers from the skin, seeds, and stems. Ideally, set them aside overnight to allow moisture to evaporate.
4
Chop the pepper flesh with a blender. Add garlic and chop again.
- Garlic: 3 cloves
5
Transfer to a pot, add salt, sugar, and oil. Cook in a thick-bottomed pot until the volume reduces by three times.
- Salt: pinch
- Sugar: pinch
- Olive oil: 2 tablespoons
6
Add vinegar and seal in jars. If you don't plan to seal, adding vinegar is not necessary.
- Vinegar: 1 teaspoon