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Ajvar (red pepper spread)

Ajvar (red pepper spread)

Course: Side Dish
Cuisine: Croatian
Keyword: ajvar
Author: KitchenNostalgia
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Fill each sterilized jar with ajvar, leaving 1/4 inch air space on the top; attach lids.
  5. Process in hot water in a canner at a simmering boil for 10 minutes.
  6. Remove jars, cool and store.