Ajvar Recipe

If you have never experienced the magic of homemade Ajvar, you are in for an absolute treat. This authentic Macedonian red pepper relish bursts with smoky, sweet, and tangy flavor that makes it the perfect companion for everything from crusty bread to grilled meats. The Ajvar Recipe I’m sharing today is a heartwarming labor of love that transforms simple roasted peppers into a rich, velvety spread with layers of depth and character. Trust me, once you try it, you’ll find yourself dreaming up endless ways to enjoy it.

Ingredients You’ll Need

The beauty of this Ajvar Recipe is in its simplicity. Each ingredient plays a critical role, creating a harmonious balance between smoky sweetness and silky texture. All you need are quality red peppers along with a few pantry staples to bring this vibrant relish to life.

• 8 to 10 pounds red bull horn peppers or red bell peppers: These provide the dish’s rich red color and sweet, smoky flavor; the bull horn peppers bring authenticity, but red bell peppers work beautifully.
• 3 teaspoons salt, or to taste: Essential to enhance the natural flavors and bring balance to the relish.
• 1 teaspoon freshly ground black pepper, or to taste: Adds a gentle kick and depth without overpowering the peppers.
• 1¾ cup sunflower oil or vegetable oil, divided: This gives Ajvar its silky texture and keeps the relish luscious and spreadable.
• 4 (12 ounce) jars, for jarring: For storing and sharing your homemade goodness.

How to Make Ajvar Recipe

Step 1: Prep and Roast the Peppers

Start by preheating your oven to 450˚F. Wash and dry your peppers thoroughly, then prick them several times with a fork to allow steam to escape during roasting. Lay them evenly on a baking sheet and roast for 30 to 40 minutes, turning occasionally. This roasting step is key—it caramelizes the pepper skins, infusing the Ajvar with that divine smoky sweetness.

Step 2: Steam and Peel

Once roasted, place the hot peppers into a plastic bag and seal it so they steam for about 10-15 minutes. This steaming loosens the skins and makes peeling a breeze. Afterward, peel off the charred skin carefully, discard the seeds, and open the peppers flat to let any excess moisture drain overnight in a mesh bag. This process ensures your Ajvar isn’t watery but beautifully thick.

Step 3: Process and Cook the Peppers

Chop the drained peppers roughly and pulse them in a food processor until you have a chutney-like consistency. Then, transfer this vibrant puree into a large pot, add salt, black pepper, and three-quarters of your sunflower oil. Bring the mixture to a boil, then reduce to a simmer and let it cook for 2 to 3 hours, stirring regularly with a wooden spoon. This long, slow cooking evaporates excess liquid and concentrates the flavors into that rich, irresistible red pepper delight we call Ajvar.

Step 4: Sterilize Jars and Prepare for Jarring

While the Ajvar simmers, sterilize your jars by washing and heating them at 180˚F for 30 minutes. Pour boiling water over the lids to sterilize them as well. This step is essential for safely preserving your homemade relish.

Step 5: Jar and Seal Your Ajvar

Once the Ajvar thickens, remove it from heat and let it cool for 8-10 minutes. Fill your warm, sterilized jars with the Ajvar, then place the jars on a baking sheet and bake at 350˚F for 15 minutes until a thin crust forms on top. At this point, heat the remaining oil and pour a thin layer over the surface of each jar’s contents, helping to preserve freshness. Wipe rims, seal with lids, and let the jars cool covered with towels for up to 48 hours before storing.

How to Serve Ajvar Recipe

Garnishes

Ajvar beautifully complements a garnish of fresh herbs like parsley or dill for a pop of green and a fresh, aromatic touch. A sprinkle of crumbled feta or a drizzle of olive oil can elevate the presentation and add subtle layers of flavor.

Side Dishes

This red pepper relish shines alongside grilled meats such as lamb, pork, or chicken, adding a smoky sweetness that perfectly balances charred flavors. It’s also sensational served alongside creamy cheeses, or simply spread on crusty artisan bread for an easy, flavorful snack.

Creative Ways to Present

For a unique twist, try dolloping Ajvar atop roasted potatoes, mixing it into pasta sauces for extra richness, or even using it as a delectable base for homemade pizzas. Your creativity will soar once you discover just how versatile and vibrant this Ajvar Recipe truly is.

Make Ahead and Storage

Storing Leftovers

Once opened, keep your jars of Ajvar refrigerated to maintain freshness. Stored properly, the flavors will stay vibrant for up to two weeks, making it a perfect make-ahead condiment to brighten everyday meals.

Freezing

You can certainly freeze Ajvar in airtight containers for up to 3 months. Thaw it slowly in the fridge before serving; its texture and flavor hold up wonderfully, ensuring you have homemade goodness ready whenever you crave it.

Reheating

Reheat Ajvar gently on the stovetop or in a microwave at low power until warm but not boiling. Stir well to restore its luscious texture. Avoid overheating to preserve that fresh homemade flavor that makes this relish so special.

FAQs

What kind of peppers should I use for the best Ajvar?

The traditional choice is red bull horn peppers, which are sweet and meaty. If you can’t find those, red bell peppers work very well, especially if you select ripe and firm ones. For a spicy kick, add some hot chili peppers to taste.

Can I make Ajvar Recipe without roasting the peppers?

Roasting is integral to developing that signature smoky flavor and soft texture. Skipping the roasting would change the character significantly, so it’s best not to omit this step.

How long does Ajvar keep once jarred?

If properly sealed and stored in a cool, dark place, unopened jars can last for months. Once opened, refrigerate and consume within two weeks for the best taste.

Is Ajvar Recipe suitable for vegans?

Absolutely! Ajvar is naturally vegan and gluten-free, making it a delicious condiment anyone can enjoy without worry.

Can I add other vegetables to Ajvar?

Traditional Ajvar is primarily red peppers, but some variations include eggplant or garlic. Feel free to experiment a little, but note this will shift the classic flavor slightly.

Final Thoughts

Making this Ajvar Recipe is truly a culinary celebration—a hands-on process that rewards you with a homemade relish brimming with flavor and warmth. Whether you slather it on fresh bread, pair it with grilled meats, or get inventive in the kitchen, Ajvar brings a vibrant taste of Macedonia right to your table. Give it a try today and watch this humble pepper relish become a favorite staple in your kitchen.

Ajvar Recipe

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An authentic Macedonian Ajvar recipe for a homemade roasted red pepper relish. This flavorful condiment is perfect for enhancing grilled meats, bread, and a variety of dishes with its rich, smoky, and slightly sweet taste. The recipe involves roasting, peeling, slow simmering, and careful jarring for long-lasting preservation.

• Author: Mari
• Prep Time: 1 hour
• Cook Time: 2 hours 10 minutes
• Total Time: 2 days 3 hours 10 minutes
• Yield: 16 servings 1x
• Category: Condiments
• Method: Roasting
• Cuisine: Macedonian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 to 10 pounds red bull horn peppers, or red bell peppers
• 3 teaspoons salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1¾ cup sunflower oil or vegetable oil, divided
• 4 (12 ounce) jars, for jarring

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Instructions

1. Preheat the Oven: Preheat the oven to 450˚F (230˚C) to prepare for roasting the peppers.
2. Prep the Peppers: Wash and dry the peppers thoroughly. Prick them in several places using a fork to allow steam and heat to penetrate during roasting.
3. Roast the Peppers: Arrange the peppers on a baking sheet and roast them for 30 to 40 minutes, turning occasionally to achieve an even char and tender texture. Roast in batches if necessary.
4. Steam the Peppers: Place the roasted peppers in a plastic bag and seal it, allowing them to steam for 10 to 15 minutes, which helps loosen the skins for peeling.
5. Peel, Clean, and Drain: Remove the peppers from the bag and peel off the charred skins. Discard the seeds and cut open the peppers. Transfer the cleaned peppers into a mesh bag and suspend it over a container to drain overnight, removing excess moisture.
6. Process the Peppers: The next day, roughly chop the drained peppers. Using a food processor, pulse the peppers several times until reaching a chutney-like consistency.
7. Cook the Ajvar: Transfer the pepper puree to a pot. Add salt, freshly ground black pepper, and ¾ cup of sunflower oil. Bring the mixture to a boil, then reduce to a simmer. Cook gently for 2 to 3 hours, stirring frequently with a wooden spoon to prevent sticking and burning. The ajvar is ready when it thickens and most liquid evaporates. Adjust seasoning to taste.
8. Sterilize the Jars: Preheat the oven to 180˚F (82˚C). Wash the jars and place them on a baking sheet inside the oven for 30 minutes to sterilize.
9. Sterilize the Lids: Place lids in a bowl and pour boiling water over them to sterilize.
10. Fill the Jars: Allow the ajvar to cool for 8 to 10 minutes after cooking. Carefully spoon ajvar into sterilized jars placed on a baking sheet.
11. Bake the Filled Jars: Preheat oven to 350˚F (175˚C). Place the filled jars in the oven for 15 minutes until a thin crust forms on top of the ajvar.
12. Heat Oil: Meanwhile, heat 1 cup of cooking oil on the stovetop until hot but not smoking.
13. Add Heated Oil to Jars: Remove jars from the oven once the crust has formed. Pour a small amount of the heated oil into each jar, covering the surface of the ajvar to seal and preserve it.
14. Seal the Jars: Wipe the rims of the jars clean, then quickly apply the sterilized lids to seal them tightly.
15. Cool and Store: Arrange the sealed jars in a crate or box, cover with kitchen towels, and allow them to cool completely at room temperature for 24 to 48 hours. Store the ajvar in a dry, dark place. Refrigerate only after opening.

Notes

• Choose ripe, meaty peppers such as red bull horn peppers (Ajvarka) for an authentic flavor or red bell peppers as a substitute.
• Add hot chili peppers if you prefer a spicy ajvar variant.
• Roasting peppers in batches ensures even cooking and thorough charring.
• Draining overnight reduces excess moisture resulting in better consistency.
• Stirring frequently during cooking prevents burning and ensures even thickening.
• Use sterilized jars and lids to prolong shelf life and prevent spoilage.
• The oil layer on top of ajvar jars acts as a natural preservative seal.