John Myers
Make Ajvar Yourself
The perfect make ajvar yourself recipe with a picture and simple step-by-step instructions.
- 3 size Red peppers
- 1 medium sized Aubergine
- 1 size Red chilli pepper
- 3 tbsp Tomato paste
- 2 Garlic cloves
- 2 tbsp Wine vinegar
- 75 ml Olive oil
- Salt, pepper, sugar
- Possibly some water
- Preheat the oven to 200 °. Lightly oil the tray or line with baking foil. Wash the peppers, cut in half or thirds, remove the seeds. Wash the aubergine, remove the stalk, cut in half. Place the pepper halves skin down (!) On the tray. Place the aubergine on the tray with the cut side down and prick the peel several times. Put the tray in the middle of the oven and roast everything for 20-30 minutes. Then turn the pepper halves over, cover with a cloth and let rest a little so that they can then be peeled better. Scrape out the aubergine halves with a spoon and place the meat in a higher container. Then peel off the skin of the peppers, cut them into small pieces and add to the aubergine.
- Peel the garlic and cut into slices. Wash the chilli, remove the stalk, cut in half, core and cut into coarse strips. Add both, tomato paste and vinegar to the chopped vegetables and puree them finely with a hand blender. If it is too tough, mix with 75-100 ml of water.
- Heat the olive oil in a larger pan and stir in the paprika / aubergine puree. Then turn the heat down and simmer for about 30 minutes while stirring, until the water has almost evaporated and the oil has boiled down. The Ajvar should be creamy, thick and slightly oily. Finally, add pepper, salt and sugar to taste and pour it into screw-top jars (which have previously been sterilized with boiling water) while still hot. Then place them on the lid to cool. The Ajvar can be kept in the refrigerator for some time, but it is not a permanent preserve.
- If you want to preserve it permanently, you don’t fill the jars completely and screw them shut in a pot filled with water about 3 fingers wide and let them simmer for about 1 hour. The lid puffs up a little while cooking. When it cools down, however, it withdraws again. This procedure is recommended if you are preparing a larger amount for the supply.
- The amount of ingredients resulted in a finished ajvar of 400 g.
- I apologize for the Christmas lid of one jar …… I didn’t have another ………… but it doesn’t take that long anymore, then it fits … ….. ;-))))
Facebook Comments