Source: Melica, AdobeStockDifferent regional cuisines have their own versions of vegetable spreads. In Balkan cuisine, this is ajvar, traditionally made from red bell peppers. Ajvar is not only a delicious appetizer for meat or side dishes but also an excellent preserve for winter. And how exactly to best prepare it – we'll tell you further in our collection of recipes!
1. Roasted Pepper Ajvar for Winter
Source: pro-orehi.ruA basic recipe with minimal ingredients.
You will need: 2.5 kg bell peppers, 2 hot red peppers, 2 heads of garlic, 5 tbsp apple cider vinegar, 1 tsp salt, 6-7 tbsp olive oil, 2 tbsp sugar, 2 pinches of cinnamon.
Preparation: Roast the peppers in the oven at 220-240 degrees Celsius until charred, turning occasionally. Place them in a bowl and cover with cling film or foil for half an hour.
Peel the peppers, remove the seeds, and blend the flesh until smooth. Alternatively, you can finely chop the vegetables with a knife. Press the garlic, mix all ingredients, and simmer the ajvar for 20-30 minutes over medium heat. Seal it in sterilized jars.
2. Serbian Ajvar for Winter
Source: dzen.ruOne of the classic ajvar recipes that is impossible to resist.
You will need: 1 kg bell peppers, 500 g eggplants, 50 g garlic, 1 tbsp sugar, 50 ml vegetable oil, 0.5 tbsp salt, 50 ml 6% vinegar, 1 chili pepper, spices.
Preparation: Roast bell peppers and eggplants in the oven until charred at 200 degrees Celsius – this will take about 40 minutes. Transfer the vegetables to a bag for half an hour, then peel them and remove the seeds. Blend the flesh until smooth.
Separately chop the garlic and chili. Put all ingredients, except vinegar, into a pot. Simmer the ajvar over medium heat until desired thickness, pour in the vinegar, cook for another 1 minute, and seal in sterilized jars.
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3. Ajvar with Hot Pepper for Winter
Source: tvcook.ruIf you want to make it even spicier, add more hot pepper.
You will need: 2.5 kg bell peppers, 2 hot red peppers, 500 g eggplants, 3 cloves of garlic, 100 ml vegetable oil, 2 tsp sugar, 1 tsp salt, 1 tsp smoked paprika, 3 tbsp wine vinegar.
Preparation: Roast both types of peppers and eggplants in the oven at 200 degrees Celsius until charred. Briefly place the vegetables in a bag, peel them, and then blend until smooth. Bring the puree to a boil and add all other ingredients. Simmer for 15-20 minutes over low heat and seal the ajvar in sterilized jars.
4. Ajvar without Vinegar for Winter
Source: malinika.ruBe sure to store ajvar in a dark, cool place or refrigerator.
You will need: 1.8 kg bell peppers, 700 g eggplants, 5 cloves of garlic, 1/2 hot pepper, 50 ml vegetable oil, 1 tbsp sugar, 0.5 tbsp salt.
Preparation: Roast the vegetables in the oven until charred, transfer to a bag, and leave for 10 minutes. Then peel the vegetables and leave them in a colander for 1 hour to drain the juice.
Chop the peppers and eggplants with a blender or knife, add chopped hot pepper and garlic. Add oil, salt, and sugar, bring the ajvar to a boil and reduce slightly over medium heat until thickened. Seal it in sterilized jars.
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5. Ajvar with Onion for Winter
Source: novyefoto.ruAnother way to add a twist to classic ajvar is to add onion.
You will need: 2.5 kg bell peppers, 1-2 hot red peppers, 3 onions, 5 tbsp apple cider vinegar, 1 tsp salt, 100 ml olive oil, 2 tbsp sugar, spices.
Preparation: Roughly chop and roast all vegetables in the oven at 200 degrees Celsius until charred. Place the peppers in a bag for half an hour, then peel them. Pass all vegetables through a meat grinder, add oil, salt, sugar, and spices to taste. Bring to a boil and reduce the ajvar to the desired thickness. Pour in the vinegar, stir, and seal in sterilized jars for winter.
6. Ajvar with Tomatoes for Winter
Source: postila.ruFor aroma, add a few spoons of smoked paprika to the preserve.
You will need: 3 kg bell peppers, 1 kg tomatoes, 2 hot red peppers, 6 cloves of garlic, 100 ml olive oil, 100 ml vinegar, 1 tbsp salt, 3 tbsp sugar.
Preparation: Roast bell peppers and tomatoes for half an hour in the oven at 200 degrees Celsius. Peel the vegetables and put them in a blender. Add garlic and hot pepper, and blend everything together. Add oil, sugar, and salt, and cook the ajvar for half an hour over low heat after boiling. Pour in the vinegar, cook the preserve for another 1 minute, and seal in sterilized jars.
7. Ajvar with Vegetables and Mustard through a Meat Grinder
Source: malinika.ruWe recommend this recipe to all lovers of spicy appetizers and spreads.
You will need: 2.5 kg bell peppers, 2 kg tomatoes, 1 kg onions, 2 chili peppers, 70 g mustard, 1 head of garlic, 60 ml vegetable oil, 2 tbsp vinegar, 4 tbsp sugar, 3 tbsp salt, spices
Preparation: Peel and roughly chop all vegetables. Pass them through a meat grinder with chili and garlic. Add the remaining ingredients, bring the ajvar to a boil, and cook for about 40 minutes over medium heat. Seal it in sterilized jars.
8. Grilled Ajvar for Winter
Source: pinterest.comSmoked roasted vegetables make the appetizer even tastier!
You will need: 1 kg bell peppers, 500 g eggplants, 5 cloves of garlic, 1 tbsp sugar, 50 ml vegetable oil, 0.5 tbsp salt, 50 ml 6% vinegar, spices.
Preparation: Cook the vegetables on the grill until charred, turning constantly. Transfer them to a bowl, cover with cling film or a bag, and leave for half an hour.
Completely peel the peppers and eggplants, finely chop them with a knife or pass through a meat grinder. Add chopped garlic and the remaining ingredients, except vinegar. Briefly cook the preserve until thickened, pour in the vinegar, and seal the ajvar in sterilized jars.