Ajvar - Balkan Red Pepper Sauce

Updated at: Mon, 30 Oct 2023 08:35:20 GMT

Step 1

Wash and place the peppers and eggplant on an oven tray. Broil for 5 minutes per side until charred (this step is supposed to be done on an open fire, so do that if you’re able to!)

Step 2

Once the skin is turning black, move everything to a large bowl and cover with cling film for about 1 hour (this will make it easy to peel). At this point peel and remove the seeds, without washing!

Step 3

Now place the veggies in a colander and over another bowl. Leave this overnight (covered) to get rid of as much water as possible.

Step 4

Once the peppers and eggplant have drained, chop the veeeery thoroughly (if you have a meat grinder use that!). Into a large pot, add half the oil, followed by the pepper/eggplant and cook on medium-low heat for about 1 hour. Add the rest of the oil and cook for another hour.

Step 5

Finally, once it’s dry and jammy, add the salt and vinegar. Enjoy!

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