Ajvar (Serbian Roasted Red Pepper Relish)

About This Recipe

Ajvar is the king of Serbian preserves, made every autumn when the long red horn peppers (paprika roga) ripen on Vojvodina farms. Whole peppers are charred over open flames until blistered black, peeled, drained of their juice, then minced and slowly cooked with roasted eggplant, sunflower oil, garlic, salt, and a touch of vinegar for two to three hours of patient stirring until the mixture darkens to deep brick-red and a spoon dragged through reveals the pan bottom. Real Serbian ajvar is heavy, glossy, and almost meaty in texture — never watery, never bright orange (that's the supermarket impostor). Spread thick on warm bread, spooned alongside grilled meats, layered with kajmak in a sandwich, or stirred into soups. Every Serbian family has its grandmother's recipe and argues about whether eggplant belongs at all.

Ingredients

Serves 12

• 3 kglong red horn peppers (paprika roga or romano)
• 500 geggplant (1 medium)
• 200 mlsunflower oil
• 6 clovesgarlic, finely minced
• 1.5 tbspfine salt, plus more to taste
• 2 tbspwhite wine vinegar
• 1 tspsugar (optional, balances acidity)
• 0.5 tspchili flakes (optional, for ljuti ajvar)

Instructions

1. 1

   Char the peppers

   Heat a grill, gas burner, or oven broiler to maximum. Char whole peppers, turning frequently, until skins are blackened and blistered all over — about 8 minutes on a gas burner or 20 in a 250°C oven. Work in batches.

2. 2

   Steam and peel

   Pile hot peppers into a covered bowl or sealed bag. Let steam 20 minutes. Peel skins (they slip off), remove stems and seeds. Crucial: do not rinse — you'd wash away flavor.

3. 3

   Drain

   Place peeled peppers in a colander lined with cheesecloth, set over a bowl. Let drain at least 1 hour, pressing gently — getting rid of this juice is the difference between real ajvar and watery slop.

4. 4

   Roast eggplant

   Pierce the eggplant in a few spots and roast at 220°C for 40 minutes until completely collapsed. Cool, scoop flesh, drain in a colander 30 minutes.

5. 5

   Mince

   Run drained peppers and eggplant through a meat grinder on the coarse plate, or pulse in a food processor in short bursts — you want texture, not purée.

6. 6

   Cook down — phase 1

   Heat a wide heavy pot or large skillet over medium-low. Add half the oil, then the minced peppers and eggplant. Stir with a wooden spoon and let the mixture bubble gently for 1 hour, stirring every 5 minutes. Watch for sticking.

7. 7

   Cook down — phase 2

   Drizzle in remaining oil bit by bit. Add salt and garlic. Continue cooking and stirring 60–90 more minutes until the mixture darkens to deep brick-red, the oil sheens on top, and a spoon dragged across reveals the pan bottom for a clean second.

8. 8

   Season and jar

   Stir in vinegar, sugar if using, and chili if making spicy version. Taste; adjust salt. Spoon while piping hot into sterilized jars, leaving 1 cm headspace. Drizzle a film of oil on top to seal.

9. 9

   Seal

   Close lids tightly. Invert jars 5 minutes, then upright. For long storage, water-bath process 20 minutes. Unprocessed jars keep refrigerated 3 months.

Variations

• •

  Ljuti ajvar — hot version with 2 charred fresh chilies added to the grinder.

• •

  Pindjur — chunkier Macedonian version that includes tomato.

• •

  Vegan kajmak-style — fold 100 g whipped tofu cream into finished ajvar for a Belgrade brunch spread.

Storage

Sealed, water-bath processed jars keep 12 months in a cool pantry. Once opened, refrigerate and use within 2 weeks; oil top-up extends life.

Frequently Asked Questions