Ajvar
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Ajvar is a traditional thick sauce from the Balkans, which is used as a side dish for roasted or grilled meats, but can also be used as an ingredient in sauces, pasta, spreads …
Ingredients:
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Procedure:
1. 1. Roast the whole peppers on the grill or in the oven, once the skin is dark brown with blisters, transfer them to a bowl and cover them with cling film for a quarter of an hour (you can also seal them in a plastic bag)
3. Remove the skins, stems and kernels from the steamed peppers, grind them in a meat grinder, pass them through a potato press or chop them finely, definitely do not blend the peppers in a blender to a mash!
4. Put all the prepared ingredients in a pot, salt generously, pour in the oil and cook slowly for about 3 hours, keeping the mixture just below boiling point and stirring constantly until a thick mass is formed
5. Leave the finished Ajvar to cool.
Recommendation:
The hot Ajvar can also be jarred; pour the mixture into clean jars while still hot, close the jars tightly and sterilize for 20 minutes at 85 °C.
