Ajvar Recipe

If you have ever craved a vibrant, smoky, and richly textured condiment that brings a burst of sunshine to every bite, then you will absolutely adore this Ajvar Recipe. This authentic Macedonian red pepper relish is a labor of love that transforms simple ingredients into a captivating spread that shines on grilled meats, fresh bread, or even as a flavor-packed dip. Perfectly charred peppers mingle with delicate spices and oil to create a sauce that is smoky, slightly sweet, and utterly irresistible. If you’re ready to impress your taste buds and wow your friends, jumping into this Ajvar Recipe is a must.

Ingredients You’ll Need

This Ajvar Recipe calls for straightforward, wholesome ingredients that work together to create a flavor experience that’s both bold and comforting. Each item plays a key role — from the vibrant color of the roasted peppers to the silky finish the oil provides — all combining in perfect harmony.

• 8 to 10 pounds red bull horn peppers or red bell peppers: These form the flavorful base with their sweet, smoky flesh that defines this relish.
• 3 teaspoons salt: Enhances and balances the natural sweetness of the roasted peppers.
• 1 teaspoon freshly ground black pepper: Adds a subtle kick and complexity without overwhelming the palate.
• 1¾ cup sunflower oil or vegetable oil, divided: Provides richness and a smooth texture that helps meld all the flavors beautifully.
• 4 (12 ounce) jars for jarring: Essential for preserving the ajvar and enjoying it for weeks to come.

How to Make Ajvar Recipe

Step 1: Prep and Roast the Peppers

Start by preheating your oven to a high 450˚F temperature. Washing and drying the peppers is a simple but crucial task — be sure to prick each one a few times with a fork so they roast evenly and their characteristic smoky skin develops beautifully. Arranging them on a baking sheet and roasting until tender and slightly charred around the edges will build the foundation of smoky sweetness.

Step 2: Steam and Peel

After roasting, place the hot peppers in a plastic bag and seal it for 10 to 15 minutes to trap steam. This steaming step softens the skin, making it a breeze to peel off. Removing the charred skin and discarding seeds is key for that smooth, luscious texture; the better you peel, the nicer your Ajvar will taste.

Step 3: Drain Overnight

Once peeled and cleaned, put the peppers in a mesh bag and suspend it over a bowl overnight to drain excess liquid. This slow draining concentrates flavors and helps achieve the thick consistency that this Ajvar Recipe is loved for.

Step 4: Puree the Peppers

On the following day, roughly chop the drained peppers and pulse them in a food processor until you reach a chunky chutney-like consistency. Be gentle here — you want to retain some texture but avoid large lumps for a silky spread.

Step 5: Cook the Ajvar

Transfer your pepper puree to a large pot, add salt, freshly ground black pepper, and three-quarters of the oil. Bring it to a boil, then reduce the heat and simmer gently for 2 to 3 hours. Stir frequently with a sturdy wooden spoon to prevent sticking and burning on the bottom. This slow cooking reduces the liquid, thickens the mixture, and intensifies the rich flavor.

Step 6: Sterilize Jars and Prepare for Jarring

While your Ajvar cooks, sterilize your jars in a low oven to ensure they are clean and safe for long-term storage. Boiling water over the jar lids will also sterilize them perfectly.

Step 7: Jar and Seal the Ajvar

After cooking, cool the Ajvar slightly, then pack it into the sterilized jars. Place the jars in a preheated oven at 350˚F briefly until a thin crust forms on top. Meanwhile, heat the remaining oil and pour it over the Ajvar in each jar, covering the surface to seal in freshness. Wipe jar rims clean, seal tightly, and then let the jars cool covered with kitchen towels. This traditional method locks in the flavor and helps preserve your homemade treasure.

How to Serve Ajvar Recipe

Garnishes

To elevate your Ajvar, add a sprinkle of freshly chopped parsley or a drizzle of extra virgin olive oil right before serving. These little touches brighten the flavors and make the presentation pop, tempting everyone at the table.

Side Dishes

Ajvar is incredibly versatile and pairs wonderfully with grilled meats like sausages, lamb, or chicken, adding a smoky-sweet zip. It’s also delicious spooned atop toasted rustic bread, stirred into pasta, or served alongside cheeses and cured meats for a Mediterranean-inspired platter.

Creative Ways to Present

Don’t stop at just a condiment — try swirling Ajvar into creamy mashed potatoes for a colorful twist or dolloping it on baked eggs to awaken your breakfast routine. You can even mix it into salad dressings or use it as a vibrant pizza topping for unexpected flair.

Make Ahead and Storage

Storing Leftovers

If you have any jars left after sharing, store them in a cool, dark pantry until opening, then refrigerate to preserve freshness. Properly sealed, your Ajvar will stay flavorful for several weeks, ready whenever you crave a punch of bright, smoky goodness.

Freezing

For longer-term preservation, Ajvar freezes well. Scoop it into airtight containers or freezer bags, leaving some space for expansion. When thawed, it retains its wonderful aroma and texture, making an easy go-to flavor enhancer anytime.

Reheating

Gently reheat Ajvar on the stovetop over low heat, stirring occasionally to avoid scorching. Reheating not only warms it but helps release that complex aroma, perfect when serving alongside hot dishes or adding to cooked meals.

FAQs

Can I use other types of peppers for Ajvar?

Absolutely! While red bull horn peppers are traditional, red bell peppers are an excellent substitute, especially if you want a milder, sweeter flavor. You can even add a few hot chili peppers if you like a spicy kick.

Why do I need to drain the peppers overnight?

Draining removes excess water which helps thicken the Ajvar and intensify its flavors. Without this step, the relish can be too runny and lose its vibrant taste.

Is it necessary to roast the peppers?

Yes, roasting is essential to develop the smoky flavor and soften the peppers so they blend smoothly. It’s what gives Ajvar its distinctive rich character.

How long will homemade Ajvar last?

If sealed properly and stored in a cool, dark place, Ajvar can last several months. Once opened, refrigeration is best and it should be used within a few weeks for optimal flavor and safety.

Can I make Ajvar without oil?

Oil contributes to the smooth texture and helps preserve Ajvar, but if you prefer oil-free, you can reduce or omit it, keeping in mind the texture and shelf-life may be affected.

Final Thoughts

Making this Ajvar Recipe truly feels like a rewarding and delicious journey to Macedonian culinary tradition. From carefully roasting each pepper to patiently simmering the mixture to the perfect texture, every step fills your kitchen with tantalizing aromas and anticipation. Once made, this delightful red pepper relish will quickly become your secret weapon to elevate everyday meals with bold, smoky flavor. I encourage you to give it a try — it’s a beautiful way to celebrate fresh ingredients and share warmth with friends and family at your table.

Ajvar Recipe

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This authentic Macedonian Ajvar recipe is a homemade red pepper relish perfect for enhancing grilled meats, bread, and many other dishes. Made primarily with roasted red bull horn or red bell peppers, slow-cooked and preserved in jars, Ajvar delivers a smoky, rich, and slightly tangy flavor that complements a variety of meals.

• 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: Condiment
• Method: Baking
• Cuisine: Macedonian

Ingredients

Scale 1x2x3x

Peppers

• 8 to 10 pounds red bull horn peppers or red bell peppers

Seasonings & Oil

• 3 teaspoons salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1¾ cup sunflower oil or vegetable oil, divided

Preservation

• 4 (12 ounce) jars, for jarring

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Instructions

1. Preheat the Oven: Set your oven to 450˚F to prepare for roasting the peppers.
2. Prep the Peppers: Wash and thoroughly dry the peppers. Prick them in several spots using a fork to help with even roasting.
3. Roast the Peppers: Spread the peppers on a baking sheet and roast for 30 to 40 minutes, turning occasionally until the skin is charred and the peppers are tender. Because of the large quantity, roast in batches if necessary to ensure even cooking.
4. Steam the Peppers: Transfer the roasted peppers into a sealed plastic bag and let them sit for 10 to 15 minutes. The steam softens the skin and makes peeling easier.
5. Peel and Clean: Remove the peppers from the bag, peel off and discard the charred skin, then slice open each pepper to remove and discard seeds. Place the cleaned peppers in a mesh strainer bag and let them drain overnight suspended over a container to remove excess liquid.
6. Process Peppers: The next day, roughly chop the drained peppers. Place them in a food processor and pulse just a few times to reach a coarse chutney-like texture.
7. Cook Ajvar: Transfer the pepper puree to a pot, add salt, black pepper, and ¾ cup of sunflower oil. Bring the mixture to a boil, then lower the heat to a simmer. Cook uncovered for 2 to 3 hours, stirring frequently with a long wooden spoon to avoid burning, until the relish thickens and most of the liquid evaporates. Adjust seasoning to taste.
8. Sterilize Jars and Lids: Preheat oven to 180˚F. Wash the jars and place them on a baking sheet in the oven for 30 minutes. Boil water and pour it over the lids in a bowl to sterilize them.
9. Fill Jars and Bake: Allow the Ajvar to cool for 8 to 10 minutes, then pack it into the sterilized jars. Arrange jars on a baking sheet, preheat oven to 350˚F, and bake for 15 minutes or until a thin crust forms on top.
10. Heat Oil: While the jars bake, warm 1 cup of sunflower or vegetable oil on the stovetop.
11. Add Heated Oil: Remove jars from the oven once the crust forms and pour a thin layer of the heated oil over the Ajvar in each jar, just enough to cover the surface.
12. Seal Jars: Wipe the rims clean, apply lids, and seal jars tightly. Place the sealed jars in a crate or box and cover them with kitchen towels.
13. Cool and Store: Let the jars cool covered for 24 to 48 hours until completely cooled. Store in a cool, dark, and dry place; refrigerate after opening.

Notes

• Choosing Peppers: Traditional Ajvar uses red bull horn peppers called Ajvarka, popular in Macedonia. If unavailable, opt for red bell peppers that are ripe and meaty.
• Add hot chili peppers if you prefer a spicy variation of Ajvar.
• Be patient during cooking to develop a deep flavor and proper thickness.
• Roasting in batches prevents uneven cooking due to oven crowding.
• Draining peppers overnight is essential to remove excess moisture and achieve the right texture.
• Sterilizing jars and lids properly ensures safe preservation.