Our take on this classic European red pepper spread. Perfect as a dip, sandwich spread, with pasta, and more!
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Ingredients
5-6sweet red peppers*
2garlic cloves
¼cupolive oil
1tablespoonwhite vinegar
1teaspoonkosher salt + moreto taste
Optional: Eggplant or chilies
Instructions
Preheat oven to 425°F (218ºC). Place peppers on a baking sheet and bake for 20 minutes on the top oven rack. Using tongs, rotate peppers and roast for an additional 20 minutes, until softened and charred.
Transfer peppers to a bowl with a tight fitting lid. Let steam/cool until they are cool enough to handle.
Remove skin, stems and seeds from the peppers.
Place peppers and garlic cloves in a food processor and pulse until roughly chopped.
Add olive oil, vinegar and salt and process once more until desired texture is achieved.
Next, pour red pepper mixture into a saucepan and simmer on medium-low, stirring frequently, until a thick puree is formed—about 30 minutes.
* Ajvar is traditionally made using long, sweet red peppers. If you cannot find them, you can roast red bell peppers instead.This can be enjoyed warm, at room temperature, or chilled.Fresh ajvar can be refrigerated and enjoyed for up to 1 week.
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