Ajvar Recipe (Roasted Red Pepper Spread)
If you like ketchup, tomato-based spreads, or even hot sauces, trying this roasted red pepper sauce will blow your mind.
You've most likely never heard of Ajvar, but once you taste it, you'll never forget it. Comparing it to other spreads you've tried may not give it justice, so it's best if we tell you all we know about it.
Check out our blog to learn what Ajvar is and get all the other information about this Balkan delicacy.
We'll show you where to buy Ajvar and even teach you how to make Ajvar with our authentic recipe.
So, wait no more and start learning!
What Is Ajvar?
Firstly, the name pronounces as "AYE-var." The name, as well as the delicacy, comes from southeastern Europe. To be more specific, Ajvar originates from the Balkan region.
It is usually described as a robust red pepper relish. Most use ketchup as a comparison when describing what is Ajvar to people that haven't tried it.
There are a few similarities. Of course, the slightly sweet flavor, the color, and the use immediately remind everybody of this condiment.
And, just like ketchup, Ajvar has a whole lot of range. It can be a simple topping for cevapi or sausages, a simple spread on crackers or bread, or a condiment with meat and fish.
Learning how to make this delicacy will give you insight into a bit of Balkan culture. In these parts of Europe, making Ajvar is a family occasion.
So check out the ingredients and our instructions and learn how to make Ajvar in no time.
- Two red bell peppers
- One eggplant
- One garlic clove
- 1 Tbsp olive oil
- 1 1/2 Tsp white wine vinegar
- 1/4 Tsp salt
- 1/8 Tsp ground black pepper
- Preheat the grill
The grill should be on medium heat. Having a thermometer would be best to aim for 450 degrees Fahrenheit. If not, once you're able to hold your hand above the grill for about five seconds and no more, the grill is ready.
- Start cooking the eggplant.
Eggplant is a crucial part of every ajvar recipe, so don't overlook it.
Use a fork to pierce the skin and make holes on the entire body of the eggplant. Then, place it on the grill. Try setting it in a cooler section of the grill to roast slowly.
Turn the eggplant occasionally until it's cooked. After about 30 minutes, the skin will darken, and the eggplant will feel softer.
- Cook the peppers
There's no time to waste. So, while the eggplant is cooking, place the peppers on the rest of the grill.
Make sure to rotate them and wait for the same signals as the eggplant. Once the skin blackens and the peppers are soft, it's time to take them off the grill.
- Let the peppers steam
Once the peppers are cooked, take them off the grill and place them in a glass bowl. Cover the bowl with a kitchen towel and let the peppers steam.
- Peel the skin
Working with the peppers will be easier after the steaming process. So, peel the skin, remove the stem, and get rid of the core of the peppers. Keep the remaining flesh and place it in a bowl of your food processor.
- Work on the eggplant
Once the eggplant is finished, take it off the grill and let it cool off a bit. Then, cut it in half and scoop out the flesh. Keep it in the same bowl as the peppers.
- Add the rest of the ingredients
Add the garlic into the processor and pulse until all ingredients combine. Then, add the rest of the ingredients.
The only thing left is to try your homemade roasted red pepper sauce.
Buy Ajvar in the States
Visit the BalkanFresh website if you don't feel like preparing Ajvar but still want to try this red pepper treat.