Ajvar (red pepper spread)
Ajvar (red pepper spread)
Course:
Side Dish
Cuisine:
Croatian
Keyword:
ajvar
Ingredients
- 5 kg (10 lb) red peppers
- 1 1/2 kg (3 lb) eggplant
- 1 l (1 qt) white vinegar
- 2-3 l (2-3 qt) water
- 3-4 hot peppers, like chili (optional)
- garlic
- 7,5 dl (25 fl oz or 3 cups) sunflower oil
- salt, ground black pepper
Instructions
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Combine vinegar and water and bring to a boil (you can add some sugar if you like). Add peppers, hot peppers (if using) and eggplant and cook until tender. Drain.
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Put peppers, hot peppers and eggplant together with garlic in a food processor. Pulse a few times so that it’s chopped but not totally pureed.
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Transfer into a large pot, add oil and a splash of vinegar. Cook on medium heat, stirring constantly, until there is no more liquid. Season with salt and black pepper to taste.
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Fill each sterilized jar with ajvar, leaving 1/4 inch air space on the top; attach lids.
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Process in hot water in a canner at a simmering boil for 10 minutes.
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Remove jars, cool and store.
