An authentic Macedonian recipe for Ajvar, a homemade red pepper relish that tastes great on just about everything, from grilled meats to bread, and more.
Servings : 16servings
Prep Time 1 hourhr
Cook Time 2 hourshrs10 minutesmins
Resting Time 2 daysd
Total Time 2 daysd3 hourshrs10 minutesmins
Ingredients
8 to 10poundsred bull horn peppers,or red bell peppers
3teaspoonssalt,or to taste
1teaspoonfreshly ground black pepper, or to taste
1¾cupsunflower oil or vegetable oil,divided
4(12 ounce)jars,for jarring
Instructions
Preheat the oven to 450˚F.
Wash and dry the peppers, and prick the peppers in several places with a fork.
Place them on a baking sheet and roast the peppers for 30 to 40 minutes or until charred and tender, turning occasionally. Ensure even roasting by rotating them periodically. Due to space, you'll need to roast the peppers in batches.
Transfer the peppers to a plastic bag and close the bag. Let stand for 10 to 15 minutes. This traps the steam and makes it easier to peel the peppers.
Remove the peppers from the bag, peel off, and discard the skin.
Cut the peppers open and discard the seeds. Place them in a mesh bag and let them drain overnight by suspending the bag over a container.
The next day, roughly chop the peppers, place them in a food processor, and pulse a few times to a chutney consistency.
Put the pepper puree in a pot, add salt, pepper, and 3/4 cup of sunflower oil, and bring to a boil. Reduce to a simmer and cook for 2 to 3 hours, stirring frequently to prevent it from burning on the bottom of the pot. Ajvar is done once it has thickened and almost all the liquid has evaporated.
When done, taste for salt and pepper and adjust accordingly.
In the meantime, sterilize the jars by preheating the oven to 180˚F. Wash the jars, place them on a baking sheet, and then put them in the oven for 30 minutes.
Sterilize the lids by placing them in a bowl and pouring boiling water over them.
When the Ajvar is done, remove it from the stove and let it cool for a few minutes.
Preheat the oven to 350˚F.
Pack the Ajvar into the jars and place the jars back on the baking sheet.
Put the jars in the oven for 15 minutes or until a thin crust forms on top of the Ajvar.
Meanwhile, heat a cup of cooking oil on the stovetop.
Once you see the crust on the Ajvar, remove the jars from the oven, and pour some of the heated oil into each jar over the Ajvar, just enough to cover the surface. Wipe the rims of the jars clean before applying the lids.
Seal the jars with the lids. Arrange the jars in a crate or box and cover them with kitchen towels. Leave them to cool down like that for the next 24 to 48 hours or until completely cooled.
Store Ajvar jars in a dry, dark place. Refrigerate only after opening.
Choosing Peppers: Traditional Macedonian Ajvar is made with a pepper called Ajvarka, known as red bull horn peppers. Since they can be tricky to find stateside, the next best choice is red bell pepper. Choose ripe peppers that are on the meatier side. Add hot chili peppers to taste if you want to make spicy ajvar.
Cooking Oil: We usually use sunflower oil or vegetable oil to make Ajvar, but olive oil is also a good choice.
Don't forget to stir the Ajvar often while it cooks so it doesn’t burn. Also, use a wooden spoon when stirring because wooden spoons handle heat better. Add more oil if needed.
Season a little at the start, and add more at the end. Please don’t go too heavy with the salt while cooking your Ajvar so it doesn’t turn out too salty.
Making Ajvar is a process; sometimes, it takes several times to perfect it. I advise cooking until it is at its thickest because Ajvar is a spread, not a dip, though you can use it as both. And don't forget to stir, stir, stir. Long simmer is how all the flavors come together, so try not to cut corners.
If you'd like to skip the jarring process, you can let the Ajvar rest for a day and let it cool to room temperature, pack it into jars, seal it, and refrigerate for 1 to 2 weeks, or freeze it for up to 6 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.