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Ajvar: The Roasted Pepper Spread That Defines Balkan Flavor

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Ajvar is one of North Macedonia’s most cherished culinary traditions. It’s a rich, smoky pepper relish that captures the flavors of the Balkans and the spirit of home cooking. Deeply tied to seasonal rhythms and family life, ajvar is more than a condiment; it is a cultural ritual.

Ajvar is a roasted red pepper spread, traditionally made from ripe red bell peppers and sometimes eggplant, blended with garlic, oil, and salt. The peppers are fire-roasted until smoky, peeled by hand, and then slowly cooked down into a thick, vibrant relish.

It’s commonly served as a spread for bread, a side dish, or an accompaniment to grilled meats and cheeses.

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Prep Time 60 mins
Cook Time 90 mins
Rest Time 2 hrs
Total Time 4 hrs 30 mins
Cooking Method: , ,
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 100  C
Servings: 50
Best Season: Winter
Description

Ajvar is a roasted red pepper spread, traditionally made from ripe red bell peppers and sometimes eggplant, blended with garlic, oil, and salt.

Ingredients
  • 5 kg of red bell peppers
  • 2 tablespoons of vinegar
  • 1.5 tablespoons of sugar
  • 2 tablespoons of salt
  • 1.5 kg of eggplant
  • 200 ml of oil
Instructions
  1. 1
    How to Prepare Traditional Ajvarajvar-recipe-buster
    1. Wash the peppers thoroughly and line them on a baking tray with parchment paper.
    2. Wash and clean the eggplants thoroughly with a clean cloth, then line them on a baking tray with parchment paper. 
    3. Bake them until the skin is easier to remove or peel off.
    4. Allow them to cool off, then peel off the skin and remove the seeds. Once removing the skins and seeds, put the peppers in a strainer and strain any excess liquid. 
    5. Grind the smoked peppers and set aside. Also, grind the eggplants and set aside.
    6. Heat the oil in a deep pot until very hot. 
    7. Slowly add the blended mixture to the pot and stir occasionally to prevent burning.
    8. Stir-fry and cook on low heat for about 1.5 hours, then add the vinegar, salt, and sugar. Stir evenly, then turn off the heat.
    9. Open and heat the preserving glass jars and their lids in the oven for 10 minutes at 100 degrees Celsius.
    10. Fill the jars with ajvar and close them tightly. Put the jars back into the oven for 10 minutes at 100 degrees Celsius. 
    11. Turn off the oven and allow the ajvar to cool in the oven.
    12. Serve as a spread for bread and other condiments. 
    Video credit: Kuhaj I peci—YouTube
Note

Tips for Preparing Ajvar

  • Original ajvar doesn’t contain eggplants, venegar or sugar, so you can choose not to add them. 
  • Use ripe red peppers only. Fully ripe peppers give ajvar its deep color and natural sweetness.
  • Fire-roast for smokiness. Roast peppers over an open flame or in a very hot oven to get that signature smoky flavor.
  • Peel while warm. Cover roasted peppers and peel them while still warm—it’s easier and preserves texture.
  • Drain excess liquid. Let peeled peppers rest in a sieve to drain moisture; this ensures thick, rich ajvar. 
  • Cook low and slow.  Slow cooking concentrates flavor and prevents burning.
    Stir frequently. Ajvar thickens as it cooks—regular stirring keeps it smooth and prevents sticking.
  • Season simply. Salt and garlic are enough—let the peppers shine.

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Ajvar is more than a pepper spread—it’s a reflection of North Macedonia’s culinary heritage, built on patience, seasonal cooking, and community. Its smoky depth and rich flavor preserve the taste of autumn and the tradition of sharing food made with care and time.

Keywords: ajvar
Read it online: https://recipebuster.com/recipe/how-to-make-traditional-ajvar/