Entree: North Macedonia – National Cuisine – ајвар ajvar (red pepper relish)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 6 large red bell peppers, approx. 2 lb (900 g)
- 1 medium eggplant (optional), approx. 10 oz (300 g)
- 1/2 cup (120 ml) sunflower oil (or neutral vegetable oil), plus extra for jars
- 4 garlic cloves, minced
- 2 tbsp (30 ml) white wine vinegar
- 1 tsp (6 g) fine salt, or to taste
- 1 tsp (4 g) granulated sugar (optional, balances acidity)
- 1/2 tsp (1 g) ground black pepper
- 1 small hot red chili (optional), approx. 1 oz (30 g) — for spicy ajvar

Instructions

1. Preheat a gas flame, broiler, or grill to high. Place whole red peppers (and the eggplant if using) directly over the flame or under the broiler and roast, turning occasionally, until the skins are blackened and blistered on all sides (about 20–30 minutes for peppers; eggplant a bit longer).
2. Transfer charred peppers and eggplant to a heatproof bowl and cover tightly with plastic wrap or place in a sealed paper bag; let steam for 15–20 minutes. This loosens the skins for easy peeling.
3. Peel the cooled peppers and eggplant, remove stems and seeds (reserve a few of the milder roasted pieces if you want chunkier texture), and roughly chop the flesh. If you prefer a smoother ajvar, mince or pulse briefly in a food processor — do not puree into a liquid.
4. In a large heavy skillet or saucepan, warm the 1/2 cup (120 ml) sunflower oil over medium heat. Add the minced garlic (and the chopped hot chili, if using) and cook 30–60 seconds until fragrant but not browned.
5. Add the chopped roasted pepper (and eggplant) flesh to the pan. Stir in the vinegar, salt, sugar (if using), and black pepper. Reduce heat to low and simmer gently, stirring frequently, until the mixture is thick, reduced, and spreads like a jam — about 25–45 minutes depending on moisture.
6. Taste and adjust seasoning with additional salt, sugar, or vinegar as needed. For a very smooth ajvar, continue to gently mash or pass through a coarse sieve; for rustic ajvar keep it chunky.
7. Sterilize jars and lids by boiling or in a hot oven. Pack hot ajvar into hot jars, leaving 1/2-inch headspace; wipe rims, seal, and invert jars for 5 minutes then turn upright. Once cooled, optionally pour a thin layer of oil on top to help preserve. Refrigerate after opening; unopened jars stored cool/dark will keep for weeks.
8. Serve at room temperature as the centerpiece accompaniment to breads, grilled meats, or as a hearty spread.