ingredients
5 kg of paprika
250 ml of oil
1 tablespoon salt
1 tablespoon wine vinegar
if you want hot ajvar add to 25 kg of peppers add 1 kg of hot peppers
preparation
Wash the peppers well, wipe them and put them to bake. Bake them well on all sides and put them in plastic bags to make them easier to peel. When you have finished baking, peel the peppers and clean the seeds well. Allow to drain overnight.
The next day, grind the peppers on a grinder. When you have finished grinding the peppers, oil the sherpa a little and put the peppers in the frying pan.
Put the sherpa with peppers on the fire and stir, at the same time add the oil to warm you up well. While the oil is heating, you stir the peppers in the sherpa over medium, not high heat, for about twenty minutes.
Then pour the heated oil on the peppers and stir all the time over medium heat. Ajvar should be fried for 2 to 3 hours from the first key. The ajvar is ready when you pass the spoon in the middle and see the bottom of the sherpa well.
Half an hour before the end of frying, place the jars in the oven at 100 degrees Celsius. Just before the end of frying, add vinegar and hot ajvar and pour into hot jars.
Close the jar well and return to the oven at 75 degrees Celsius for another hour. Leave the jars in the closed oven until they have cooled completely.
soon I publish new interesting recipes depends.
Very good read