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Authentic Macedonian Ajvar Recipe: Traditional Roasted Red Pepper Spread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 37 reviews
  • Author: Elina
  • Prep Time: 1 hour
  • Cook Time: 2 hours 10 minutes
  • Total Time: 2 days 3 hours 10 minutes
  • Yield: 16 servings 1x
  • Category: Condiment
  • Method: Baking
  • Cuisine: Macedonian

Description

Authentic Macedonian Ajvar is a traditional roasted red pepper spread known for its rich, smoky flavor. Made primarily from roasted red bull horn or bell peppers, this versatile relish enhances grilled meats, bread, and more. The slow cooking process intensifies the flavors, resulting in a thick, vibrant spread that captures the essence of Balkan cuisine.

Ingredients

Scale

Peppers

  • 8 to 10 pounds red bull horn peppers or red bell peppers

Seasoning and Oil

  • 3 teaspoons salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1¾ cups sunflower oil or vegetable oil, divided (3/4 cup for cooking, 1 cup for topping)

For Jarring

  • 4 (12-ounce) jars, sterilized

Instructions

  1. Preheat the Oven: Set your oven to 450˚F (232˚C) to prepare for roasting the peppers.
  2. Prepare the Peppers: Wash and dry the peppers thoroughly, then pierce them several times with a fork to allow steam to escape while roasting.
  3. Roast the Peppers: Arrange the peppers on a baking sheet and roast for 30 to 40 minutes, turning occasionally until the skins are charred and the peppers are tender. Roast in batches if necessary to avoid overcrowding.
  4. Steam the Peppers: Transfer roasted peppers to a plastic bag, seal, and let them steam for 10 to 15 minutes to loosen the skins for peeling.
  5. Peel and Drain: Remove peppers from the bag, peel off and discard skins, cut open to remove seeds, then place peeled peppers in a mesh bag suspended over a container to drain overnight.
  6. Process Peppers: The following day, chop drained peppers roughly and pulse them in a food processor to a chutney-like consistency.
  7. Cook the Ajvar: Transfer the pepper puree to a large pot, add salt, black pepper, and 3/4 cup of sunflower oil. Bring to a boil, then reduce to a simmer and cook for 2 to 3 hours, stirring frequently with a wooden spoon to prevent burning. The mixture should thicken and most liquid evaporate.
  8. Sterilize Jars and Lids: Preheat oven to 180˚F (82˚C). Wash jars and place on a baking sheet in the oven for 30 minutes. Sterilize lids by pouring boiling water over them in a bowl.
  9. Fill Jars and Bake: Cool the ajvar for 8 to 10 minutes, then spoon into sterilized jars. Place jars on a baking sheet and bake at 350˚F (177˚C) for 15 minutes, or until a thin crust forms on top.
  10. Heat Oil: While jars bake, heat 1 cup of cooking oil on the stovetop until hot.
  11. Add Hot Oil to Jars: Remove jars from oven and carefully pour hot oil over the ajvar to cover the surface, sealing in freshness.
  12. Seal Jars: Wipe rims clean and apply lids securely. Place jars in a crate or box and cover with kitchen towels to cool.
  13. Cool and Store: Let jars cool completely for 24 to 48 hours. Store unopened jars in a cool, dark place; refrigerate after opening.

Notes

  • Choosing Peppers: Traditional Ajvar uses red bull horn peppers called Ajvarka. If unavailable, use ripe, meaty red bell peppers.
  • For spicy ajvar, add hot chili peppers to taste during cooking.
  • Proper draining overnight is crucial to remove excess moisture for thick ajvar consistency.
  • Frequent stirring during cooking prevents burning and ensures even thickening.
  • Sterilizing jars and lids properly ensures longer shelf life and food safety.

Find it online: https://recipes.mbeams.com/authentic-macedonian-ajvar-recipe-traditional-roasted-red-pepper-spread-recipe/