Authentic AJVAR, Balkan Style Roasted RED PEPPER Dip

Ajvar, a delicious and popular condiment from the Balkans, has a fascinating history that ties into the region’s cultural and culinary evolution. The name “Ajvar” originates from the Turkish word “havyar,” meaning caviar, reflecting a time when the region was a hub for sturgeon caviar production in the 19th century. Caviar, or “havyar,” was a luxury food produced from sturgeons in the Danube River, and it was widely consumed in the Balkans. However, as social conflicts and overfishing led to the decline of caviar production, people sought alternatives.

Instead of caviar, they began to make a red pepper-based spread that they humorously referred to as “red caviar” or ajvar. The name stuck, and this flavorful mixture of roasted bulls horn red peppers, garlic, and optionally eggplant became a staple in Balkan cuisine. Ajvar is across the Balkans, often prepared in large quantities in the fall as part of a family or community effort.

Today, it’s seen as a symbol of togetherness in the Balkans, with local competitions to determine the best ajvar recipe becoming a popular tradition in some regions​.

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Ingredients:
• 3 kg bull’s horn peppers or red paprika peppers
• 2 large eggplants (about 750 g)
• 4 cloves of garlic
• 3 tsp / 20 g sea salt or to taste
• 2 tsp sugar
• 150 ml sunflower oil (Optionally: 100 ml sunflower + 50 ml olive oil)
• 2 tbsp wine vinegar
• 2 – 3 tsp red hot chilli flakes (optional)
• 2 tsp black pepper (optional)
Instructions:
1. Roast the peppers and eggplants over the charcoal embers until the skins are nicely charred
Alternatively roast in the oven at 230°C (450°F) or over the stove top until the skins are charred
2. Transfer into a large bowl, cover with a lid and let let them steam until cooled down.
3. Peel the skins, remove the core and the seeds of the peppers.
4. Let them drain of the excess liquid over a colander for at least 2 hours or preferably overnight
Tip: If you don’t have time, place the roasted veggies on a oven tray and dehydrate for 1 hour at 50C.
5. Grind or chop the drained peppers and eggplants in a meat grinder or food processor
6. Grind or finely chop 4 cloves of garlic
7. In a large heavy-bottomed pan, add 100 ml sunflower oil and switch on the heat to low.
8. Transfer the peppers, eggplants and garlic into to the pan
Use a heat diffuser plate or a cast iron plate to avoid burning the bottom of the ajvar.
9. Constantly stir and bring to a simmer. Never stop stirring it, or it will burn.
10. Optionally add 2 – 3 tsp red chili flakes for a bit of heat.
11. Once it starts simmering and cook for 1.5 hours while constantly stirring until all the liquid evaporates and you’re left with a thick paste
12. Add 3 tsp salt, 2 tsp sugar and 2 tbsp wine vinegar, 50 ml olive oil stir and let it simmer for another 15 mins
13. Ajvar is done if a clean path remains on the bottom when you scrape the bottom and no liquid is visible.
14. Have a final a taste check and season with salt if needed.
15. Transfer the ajvar into sterilized jars
16. Put the jars into an oven at 100°C (210°F) for 20 mins uncovered until a crust is formed on top.
17. This will pasteurize the ajvar and help to increase shelf life.
18. Alternatively pour a thin layer of oil on top to prevent contact with air. Seal the jars and store in a cool place.
19. Serve as a mezze or as a spread over bread.