Ajvar, spread on a piece of bread, can be a real treat for breakfast or dinner, but it is also unavoidable as an addition to barbecue, cabbage and many other main dishes. It is made from roasted peppers processed in a special way, and the taste of homemade Serbian ajvar cannot be compared to anything.
The basic recipe for ajvar is one, but, as everyone who makes ajvar himself knows very well, there are countless variations, small and big secrets of how to prepare ajvar. What distinguishes the average from the best ajvar are the highest quality natural ingredients, good knowledge of the preparation process and extensive experience to get the right texture and taste by long cooking at low temperature. That is why these recipes are jealously preserved and passed down from generation to generation, as a real little family treasure.
Components:
4kg of quality and ripe sweet red peppers, the best Kurt gates
2dl sunflower oil
1-2 tablespoons of wine vinegar
with to taste
Preparation:
Wash and dry the peppers, then grill them over low heat until they turn black and completely soften around the stalk. Place the roasted peppers in a covered dish and keep it in a warm place so that the peppers are steamed and peeled more easily. For a spicy version, add hot peppers to taste.
After peeling, the peppers must drain well from the water. It is best to leave them overnight wrapped in gauze hanging to hang so that all the liquid from the peppers drains well.
Finely chop the cleaned and drained peppers and put in a shallow wide cooking pot that you previously greased with oil. Pour the rest of the oil over the peppers in the sherpa and leave for about twenty minutes for the peppers to absorb the oil.
Start heating and when it starts to boil, reduce the temperature just enough so that the ajvar can simmer with constant stirring so that it does not burn. Depending on the amount you prepare, this step can take 3 or more hours, and the ajvar is ready when all the liquid evaporates, and the mass becomes thick and even.
Towards the end of cooking, add vinegar and salt to taste.
Pour the finished ajvar into previously sterilized glass jars and put them in an oven preheated to 200C and bake for about 10 minutes. Then pour oil to prevent contact of air and ajvar, close them with a lid, lay them upside down so that they stand on the lid and leave in a warm place to cool slowly, best wrapped in a blanket for the next 36 to 48 hours. Store chilled jars in a dark and cool place, preferably in a pantry where they can stand for about six months, and open in the refrigerator.
Predivan post obozavam ajvar jaoo udari voda na usta hehe