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Categories:Viewed: 65 - Published at: 4 years ago
Ingredients
- 22 pounds, 3/4 ounces, weight Red Peppers
- 4 pounds, 6-5/8 ounces, weight Eggplant
- 2 pounds, 3-1/3 ounces, weight Spicy Peppers
- 1 bulb Garlic, Cloves Separated And Skinned
- 3 Tablespoons Olive Oil
- 6 whole Lemons, Juiced
- Salt And Pepper, to taste
Method
- Roast the red peppers, eggplant and spicy peppers. Remove blackened skin and seeds from peppers and set aside.
- Put the peppers, eggplant, garlic cloves, and olive oil in a large stock pot. Puree the ingredients using an immersion hand blender. I don't like my ajvar totally smooth, but prefer it with a chunky texture. Puree to your desired taste. Cook the ajvar, on low heat, for approximately 2 hours. The ajvar will look thick. Add lemon juice, salt and pepper to taste.
- Finally, jar the ajvar for your fridge, shelf and gifts.
- Note: My friends added figs to her ajvar, which created a sweeter spread. I added some cocoa, adding a smoky depth to the ajvar.
