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.