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Ajvar Recipe

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4.3 from 87 reviews

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.

Ingredients

Scale

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

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.

Find it online: https://yumfoodusa.com/ajvar-recipe-2/