Delicious Ajvar with Susan Stojanova

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Delicious Ajvar With Susan Stojanova Ajvar is a type of relish that is made in the Balkan Countries. Ajvar originates in Macedonia and is known as (Pingur). It is popular throughout the Former Yugoslavia and nowadays it is popular in the Balkans. We will be making original homemade ajvar with roasted red peppers/capsicums. Ajvar can be consumed as bread spread with feta cheese or as a side dish especially with kebapi (chevapi). It can be made into a sweet Ajvar or a hot one (if hot peppers are added). In Europe Ajvar gets prepared mid-autumn, just before winter and it is called “zimnica” (winter food). The preparation of Ajvar is somewhat difficult; it involves a great amount of manual labour. Overseas relatives and neighbours help each other making it. The peppers used are called “roga” (horned) it is a large red horn-shaped pepper, with a thick flesh and easy to peel after being roasted. In Australia I make it from red capsicums and I get my husband and two daughters to help. Overseas it is eaten over the winter months, sometimes it may last them until the next lot is due to be made. If sealed properly it should keep for about two years. Original homemade Ajvar is made of roasted peppers, while industrial producers use raw peppers and eggplant, which leads to a lower quality of Ajvar. Ingredients for about 1kg to 1.2kg Ajvar: 3kg red peppers or capsicums 2 teaspoons salt 250ml canola oil 3 cloves of garlic (optional) Method: The capsicums need to be roasted whole on a charcoal barbecue, hot plate, gas flame or in the oven. Once roasted they get put in a plastic bag to sweat (makes it easier to peel). The skin is peeled and the seeds are removed. Usually they are left overnight to drain in a colander. The next day they are minced in a manual mincer, electric one (or chopped into tiny pieces). The minced capsicums are placed in a pot and stewed on a medium heat in their own juices until the juice has evaporated (stirring constantly to prevent burning). Once juices have evaporated 200ml canola oil is slowly added while stirring for about 10 minutes. Two teaspoons of salt are added and the finely chopped garlic (optional). The Ajvar is stirred for another 5 to 10 minutes The remainder of the oil (50ml) is slowly added while stirring, fry for approximately 10 – 15 minutes You will know it is ready when all the oil is fully absorbed by the capsicum paste and the colour has changed Place glass jars in oven until hot, pour hot Ajvar into hot jars and place lid tightly. Enjoy! .

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