There are tons of variations to Ajvar. In line with the BBC, probably the most primary recipe consists of roasted crimson peppers, salt, oil, and vinegar. A few of the extra widespread additions are eggplant and garlic (by way of MezeHub). The primary printed recipe for Ajvar comes from the Nice Serbian Cookbook by Katarina Popović which was printed within the nineteenth century.
Popović’s recipe occurs to incorporate eggplant, however the one ingredient that appears to be completely important is the roasted crimson peppers. In line with the meals weblog Ajvar, Kurtovska kapija crimson peppers are most popular for ajvar, although cooks can substitute crimson bell peppers, if crucial. The historical past of ajvar is tied on to the pepper. It is thought of a winter dish as a result of peppers are harvested and used for ajvar within the Fall, in accordance with Ajvar.com. They’re then saved in jars, and loved all through the winter till contemporary greens return in Spring. Nowadays ajvar is loved all year long (by way of BBC).
Some recipes char the peppers over a charcoal fireplace for smokiness, whereas others desire the much less intense warmth of an oven. From there, the peppers are peeled and added to a meals processor with some other desired elements (by way of Chasing the Donkey). The paste is then transferred to the range the place it’s left to prepare dinner down and permit the flavors time to come back collectively.
