I first came acoss Ajvar in Poland 20 years ago and was impressed with this new rarity. Living now in Croatia “rare” does not come into the description, it’s everywhere, especially at this time of the year when the markets are brimming with red peppers. Wikipedia describes it thus;
“Ajvar pronounced “eye-var” is a pepper-based condiment made principally from red bell peppers and oil. Ajvar is used in the Balkans in Albanian, Bosnian, Bulgarian, Croatian, Macedonian, Montenegrin, Serbian, and to a small degree the Slovenian cuisine. In Serbia, it was long known as “Serbian salad” or “Serbian vegetable caviar”. It became a popular side dish throughout Yugoslavia after World War II and is nowadays popular in Southeastern Europe.
Homemade ajvar is made of roasted or cooked peppers. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has few variations. Ajvar containing tomato is called pindjur and if it contains eggplant it is called malidzano.”
Despite the fact that the supermarket shelves are full of the stuff almost all of the brands have sugar added so we decided to make some ourselves. Here’s how;