In order to enjoy the start of autumn, this post of yourhealthyclub.com cannot go without The Best And Easiest Homemade Recipe for This Unique Salad – Ajvar. We will be providing you with two recipes – one for the more traditional preparation of this world-famous food, and the other for those who live in an apartment and must not remove the stoves in front of the building
Ajvar (from Wikipedia) (pronounced: /ˈaɪvɑːr/; Serbian: ajвар / ajvar; Albanian: ajvari; Bulgarian: aйвар, romanized: ayvar; Macedonian: aјвар, romanized: ajvar) is a pepper-based condiment made principally from red bell peppers and oil. Ajvar is used in the Balkans in Albanian, Bosnian, Bulgarian, Croatian, Macedonian, Montenegrin, Serbian, and to a small degree the Slovenian cuisine.It became a popular side dish throughout Yugoslavia after World War II and is nowadays popular in Southeastern Europe.
Homemade ajvar is made of roasted peppers. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot (ljutenica). Ajvar can be consumed as a bread spread or as a side dish. It also has few variations. Ajvar containing tomato is called pindjur and if it contains eggplant it is called malidzano.
In order to enjoy the start of autumn, this post of yourhealthyclub.com cannot go without a recipe for Ajvar ie. two recipes – one for the more traditional preparation of this world-famous food, and the other for those who live in an apartment and must not remove the stoves in front of the building.
- 100 red peppers (the more “squeezed” – the better)
- 400 ml. oil
- 2-3 tablespoons of wine vinegar (can be ordinary)
- salt (optional)
13 jars of 35 oz.
Preparations for: The Best And Easiest Homemade Recipe for This Unique Salad
Peppers need to be washed, wiped and roasted. Put roasted peppers in a metal bowl (and even a nylon bag) and cover with a lid to “pair” them and then peel them more easily. Once cooled, peel and remove the seeds and stalks. They are put in a web sack and attached to a place where they can drain until the next day …
The next day they are ground in a meat grinder and placed in a large saucepan, previously coated with a little oil. The remaining oil should be warmed up and then ground with minced peppers. Peppers so overflowing with oil and covered with lid, should stand for 15 minutes.
Then put the pot on fire and start to fry the ajvar.
Ajvar fries at high temperature, stirring constantly for about two hours from the time it boils. When you go through the mixture with a wooden spoon and there is a wide visible trace – it’s proof that ajvar is ready.
When ready, remove from heat and add vinegar and salt. After stirring well, while still hot, pour into hot, sterilized jars (in the oven, about 30 minutes at 100°C). When filling, make sure there is an area of about 1 centimeter to the top of the jar. Return the jars, filled, to the oven (100°C) for another two hours.
After you take them out, pour a little oil over the ajvar, wrap the jars with sterilized airtight lids, wrap them nicely in a cloth (eg a blanket) and allow them to “chill out” until the next day. The next day, put the ajvar jars in a dry, dark place.
- 200 oz of red peppers
- 70 oz of tomatoes
- 1 garlic clove
- 0.75l of oil
- 8 hot peppers
- salt, pepper
(You can also add eggplant, carrots …)
How to prepare it:
The peppers are washed and dried, then baked in the oven (220 ° C), evenly on all sides, they should be ready and roasted when they darken and when the skin begins to separate. Then put in a nylon bag for about 20 minutes. Peel, remove the seeds and leave to drain.
- Tomatoes are also baked in the oven and peeled when cooled, Squeezed peppers, tomatoes, garlic, pepperoni are ground. Put the mixture into a suitable saucepan with 2/3 of the oil, then salt and pepper if desired). Fry at moderate temperature for about 2 hours with constant stirring.
- Add half of the frying oil to the frying half and add salt and pepper if needed. Ajvar is ready when the mixture becomes compact ie. when the liquid evaporates and a solid and visible trace is known during mixing.
Place in jars, which must be washed and sterilized beforehand (in the oven, about 30 minutes at 100 ° C). The filled jars return to the oven for 20 minutes to bake the surface layer. Remove the jars from the oven and pour a little oil over the ajvar.
After you take them out of the oven, let them cool slowly until the next day. And that is how you make The Best And Easiest Homemade Recipe for This Unique Salad – Ajvar.
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