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Ajvar Recipe

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4.2 from 79 reviews

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.

Ingredients

Scale

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

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.

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