Diethood

If there was ever a food that I could not be without, it would have to be this – Ajvar (Eye-vahr).

Growing up in Macedonia you knew it was September just by the smell of the neighborhood – Ajvar, and other Zimnica, was cookin’!

Zimnica (Zeem-knee-tsa) comes from the word Zima which means Winter, and Zimnica translates to “winter food”. Winter-Food includes, Ajvar, all jams and jellies, compotes, pickled peppers, pickled tomatoes, pickled etc… Basically, anything that can be stuffed in a jar is a Zimnica.

But, if you were to do a poll, I bet my whisks and spoons that Ajvar would win as the best Zimnica food, ever! Though everyone has their own recipe for Ajvar, one ingredient is for certain – roasted red peppers. In other parts of the Balkans some include eggplants, garlic, green peppers, and so on, but I like the Macedonian recipe the best (I’m a bit biased ) – just red peppers, salt, black pepper, and olive oil.

If you have a minute, please give this a try. You’ll love me for it. I promise!

Roasted Red Pepper Relish {Ajvar}

(makes about 3 – 1/2 pint jars)

You will need:

• 8 red bell peppers
• 1 teaspoon black pepper
• 3 teaspoons of salt
• 1/2 cup olive oil
• salt and pepper to taste
• 2 tablespoons extra virgin olive oil (EVOO)

Directions:

• Preheat oven to 450.
• Wash and dry the peppers.
• Prick bell peppers in several places with fork.
• Place on baking sheet and roast the peppers for 40 minutes or until skin is blackened, turning occasionally.
• Transfer peppers to a plastic bag and close the bag. Let stand 10 minutes.
• Remove peppers from bag; peel off and discard skin.
• Cut the peppers open and discard the seeds.
• Cut the peppers in one inch pieces and place them inside a food processor and pulse/puree to a consistency of a chutney.
• Put the pepper puree in a pot, add in salt, black pepper, and olive oil, and cook over medium heat for 2 hours, stirring frequently. 
• Taste for salt and pepper.
• While the Ajvar is cooking, prepare your jars:
• Preheat oven to 170.
• Wash the jars, then put them in the oven for 30 minutes.
• Sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids.
  
• When the Ajvar is done, remove from the stove and let cool for a few minutes.
• Preheat oven to 350.
• Heat 2 tablespoons of EVOO on the stove top.
• Pour the Ajvar into the jars and place them on a baking sheet.
• Put the jars in the oven for a few minutes, or until a thin crust forms on top of the Ajvar.
• Once you see the crust, pour the heated EVOO over each jar, just enough to cover.
• Remove from the oven and seal. Or do what I did – dig in with warm, homemade crusty bread and a side of feta cheese. YUM! Our Ajvar never made it to the Zimnica pile – we always ate it/eat it way before the first snow even appears. 

Ajvar is also a great accompaniment to grilled meats, especially lamb, chicken, and sausages.

***Store in a dry and dark place. Refrigerate after opening.

ENJOY!