Ajvar is a popular Balkan relish based on red peppers, and several local variations exist, the most famous one being the (North) Macedonian (n. b. strictly speaking, Macedonian ajvar is made only with peppers, while all the other versions also contain aubergines). Even if the variations are small, each country, even each family, tends to consider ‘their’ ajvar to be the best. What is common to all is that it is traditionally made in huge batches at the end of the summer, when the red pointy peppers (the only ones acceptable for making ajvar, that is probably the concensus in all the Balkan countries) are tasty and cheap. Ajvar is filled into sterilised jars to keep through the winter and is eaten with grilled meat or as a spread on bread.

Myself being Croatian, having several friends experienced in making ajvar, even if my parents never made ajvar, I finally mustered the courage and will to make my own, “Croatian” style. It is truly a labour of love (that’s why most people make it with 10 kg peppers or more), but even if the process is lengthy, it is worth it. For me, the most annoying part is peeling the peppers after roasting them, so I vouch never ever to do it with 5 kg again – I would prefer to stand the total time of about 3 hours (waiting time not included) several times, but to each his or her own – if you have someone to help you with peeling and cleaning, of course it is more efficient to make more in one session (essentially only the peeling time is proportional to the amount, all the other steps minimally increase timewise with increasing amounts).

The recipe below is for the Croatian, not hot version. If you prefer your ajvar hot, add some finely chopped hot peppers according to taste.

Suitable for: Ajvar is halal and kosher, vegetarian and vegan, contains no glutene, lactose, eggs, soy, nut nor shellfish.

🇭🇷 🇭🇷 🇭🇷

🌞🍂

⌚ Ca. 3 hours (or more, depending on the amount of peppers) plus at least 6 hours waiting time

Ingredients 🛒(for ca. 2 L of ajvar)

5-6 kg red pointy peppers (make sure they are of good quality with thick flesh), 1-1.25 kg aubergines, ca. 750 g onions, 5-6 garlic cloves, ca. 500 ml sunflower oil, 1.5 tbsp salt, 1 tbsp sugar, 2 tsp black pepper

How to 🍳

1. Wash and dry peppers and aubergines. Remove stems and seeds from peppers. If aubergines are big, halve them.

2. Bake peppers and aubergines at 200 C until skin is charred. Put into a closed pot to cool to room temperature (this makes peeling a bit easier). Remove all skin from aubergines and as much skin as possible from the peppers.

3. Leave on a colander to drain for at least 6 hours, best done overnight.

4. Bake peeled and halved onions at 200 C until softened.

5. Cut the peppers and aubergines into a puree and finely chop the onions and garlic (if you have a meat grinding machine, use it).

6. Heat a big pot, add all the veggies plus a glass of oil, salt, sugar, black pepper. Stir well. Cook on low heat for about 90 minutes, occasionally adding oil and regularly stirring.

7. If you haven’t used the grinder in step 5, use a blender now to get a smoother consistency.

7. Fill the hot ajvar into sterilised jars, close, turn upside down for half an hour. Then keep in a cool dark place (keeps for several months). After opening keep in fridge and use in a few weeks.