Macedonian Roasted Red Pepper Relish (Ajvar)
Ајвар AjvarSay it: EYE-var
In North Macedonia, ajvar is tied to the pepper harvest and then kept on the table through winter, carrying a smoky taste of the season into colder months. Sweet red peppers are charred over fire, peeled, and simmered with sunflower oil until they collapse into a thick, savory, brick-red relish with jammy sweetness. The practical appeal is clear: a large batch fills jars for later, and the relish is served at room temperature as a spread, side dish, or condiment, especially with white cheese and fresh bread. Long, slow cooking gives ajvar its glossy body and deep, smoky flavor.
Macedonian Roasted Red Pepper Relish (Ajvar)
Ајвар, Ajvar
Pronounced EYE-var
- Serves
- 10
- Prep
- 1 hr
- Cook
- 3 hr
- Total
- 4 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Wash the peppers and dry them thoroughly. Char the whole peppers over a charcoal or gas grill, beneath a broiler, or in an oven heated to 450°F (230°C), turning them from time to time, until the skins are blistered and charred all over, 20–30 minutes. Move them into a large bowl, cover it, and leave them to steam for 15–20 minutes.
After steaming, slip off the skins, remove the stems and seed cores, and trim away any burnt pieces. Do not rinse the peppers. Place the peeled peppers in a colander set over a bowl and leave them to drain for at least 1 hour, pressing them gently once or twice so excess water can escape.
Run the drained peppers through a meat grinder fitted with a fine plate, or pulse them in a food processor until the mixture is mostly smooth but still has some texture.
Transfer the pepper purée to a wide, heavy-bottomed pot or a large skillet and set it over medium heat. Stir frequently with a wooden spoon until the mixture thickens and darkens, 45–60 minutes; hold off on adding the oil during this stage.
Pour in 1 cup (240 ml) sunflower oil in a slow stream while stirring constantly. Lower the heat to medium-low and keep stirring often until the ajvar becomes very thick, deep brick-red, and shiny and begins to pull away from the sides of the pot, 1¼ to 1½ hours. When a spoon is drawn through it, the trail should close slowly.
Add 1 tsp fine sea salt, taste, and adjust as needed. Cook for another 5 minutes, then take the pot off the heat.
Spoon the hot ajvar into hot sterilized jars, leaving about ¼ inch (6 mm) headspace. Tap the jars gently to release trapped air, wipe the rims, and close them with hot lids. For the traditional oil seal, float 2–3 tablespoons of the extra hot oil on top of each filled jar before sealing. Cool the jars completely. If a longer shelf life is wanted, process the sealed jars in a boiling-water bath for 10 minutes; if not, refrigerate them.
Regional variant: Ajvar with eggplant (ajvar so modri patlidžani)
Swap out roughly one-third of the peppers (about 1½ lb/680 g) for whole eggplant. Char and peel the eggplant in the same way, then drain its flesh well and press out as much liquid as you can. Grind the eggplant with the peppers and continue with the recipe; the finished ajvar will taste earthier and slightly sweeter, and it may need an extra splash of oil to reach the same thick, glossy consistency.
Cook's notes
- Pick ripe, thick-fleshed red peppers with sturdy walls; they give the relish the deepest color and fullest flavor.
- Let the roasted peppers drain thoroughly. If too much liquid remains, the ajvar will be runny and will take much longer to cook down.
- The relish is done when it looks glossy and dense and a wooden spoon pulled across the pot bottom leaves a clear track.
Serve with
Offer it at room temperature alongside white cheese such as sirene or feta, fresh bread, grilled meats, eggs, or roasted vegetables.
Make ahead and storage
Keep sealed jars refrigerated for up to 3 weeks, or freeze the relish in airtight containers for up to 6 months. Jars that have been processed in a boiling-water bath can be stored in a cool, dark pantry for up to 1 year.
