Ajvar (Roasted Red Pepper Relish) Recipe

Introduction

Ajvar is a vibrant and flavorful roasted red pepper relish popular in Balkan cuisine. This smoky, tangy spread is perfect as a condiment, dip, or side dish. Making ajvar at home captures the deep, rich flavors of slow-cooked roasted peppers.

Ingredients

• 8 to 10 pounds red bull horn peppers or red bell peppers
• 3 teaspoons salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1¾ cups sunflower oil or vegetable oil, divided
• 4 (12 ounce) jars, for jarring

Instructions

1. Step 1: Preheat the oven to 450˚F. Wash and dry the peppers, then prick them in several places with a fork.
2. Step 2: Place the peppers on a baking sheet and roast for 30 to 40 minutes or until charred and tender, turning occasionally to ensure even roasting. Roast in batches if necessary due to space.
3. Step 3: Transfer the hot peppers to a plastic bag, seal it, and let them steam for 10 to 15 minutes. This will make peeling easier.
4. Step 4: Remove peppers from the bag and peel off the skins, discarding them. Cut open, remove and discard seeds. Place the peeled peppers in a mesh bag and let drain overnight over a container.
5. Step 5: Roughly chop the drained peppers and pulse a few times in a food processor until achieving a chutney-like consistency.
6. Step 6: Transfer the pepper puree to a pot. Add salt, pepper, and ¾ cup of oil. Bring to a boil, then reduce to a simmer. Cook for 2 to 3 hours, stirring frequently to prevent burning, until thickened and most liquid has evaporated. Adjust seasoning to taste.
7. Step 7: While cooking, sterilize jars by washing and placing them in an oven preheated to 180˚F for 30 minutes. Sterilize lids by placing them in boiling water.
8. Step 8: When the ajvar is done, let it cool for 8 to 10 minutes. Pack ajvar into sterilized jars and place them on a baking sheet.
9. Step 9: Preheat the oven to 350˚F. Place the jars in the oven for 15 minutes or until a thin crust forms on top of the ajvar.
10. Step 10: Meanwhile, heat 1 cup of cooking oil on the stovetop. Remove jars from the oven and pour some heated oil over the surface of the ajvar in each jar, just enough to cover.
11. Step 11: Wipe rims clean and seal jars with lids. Arrange jars in a crate or box and cover with kitchen towels. Allow to cool completely, about 24 to 48 hours.

Tips & Variations

• Use bull horn peppers for a sweeter, less watery ajvar, or red bell peppers for a milder version.
• Add roasted eggplants or garlic for added depth and complexity.
• For a spicy kick, include some roasted chili peppers along with the red peppers.
• If you don’t have a food processor, finely chop the peppers by hand for a chunkier texture.

Storage

Store unopened ajvar jars in a dry, dark place for up to several months. After opening, keep refrigerated and use within 1 to 2 weeks. To reheat, warm gently on the stovetop, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bell peppers instead of bull horn peppers?

Yes, red bell peppers work well and create a milder, slightly sweeter ajvar. Bull horn peppers are traditional and offer a richer flavor but both are delicious.

How long does ajvar keep after opening?

Once opened, ajvar should be refrigerated and consumed within 1 to 2 weeks for best quality and safety.

Ajvar (Roasted Red Pepper Relish) Recipe

Print Recipe

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4.5 from 62 reviews

Ajvar is a traditional Balkan roasted red pepper relish that’s rich, smoky, and slightly sweet. Made with roasted red peppers, salt, pepper, and sunflower oil, this homemade ajvar is slow-cooked to a thick, spreadable consistency perfect for serving with bread, grilled meats, or as a flavorful condiment.

• Author: Isla
• Prep Time: 30 minutes plus overnight draining
• Cook Time: 3 hours (including roasting and simmering)
• Total Time: Over 4 hours plus overnight drainage
• Yield: Approximately 4 jars (12 ounces each) 1x
• Category: Condiment
• Method: Baking
• Cuisine: Balkan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 8 to 10 pounds red bull horn peppers, or red bell peppers
• 3 teaspoons salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1¾ cup sunflower oil or vegetable oil, divided
• 4 (12 ounce) jars, for jarring

Instructions

1. Preheat the oven: Preheat your oven to 450˚F (230°C) to prepare for roasting the peppers.
2. Prep the peppers: Wash and dry the peppers thoroughly, then prick them several times with a fork to allow steam to escape during roasting.
3. Roast the peppers: Arrange the peppers on a baking sheet and roast them in the oven for 30 to 40 minutes. Turn them periodically to ensure even charring and tenderness. Roast in batches if necessary due to space.
4. Steam the peppers: Transfer the roasted peppers into a sealed plastic bag and let them steam for 10 to 15 minutes, which loosens the skins.
5. Peel, clean, and drain: Remove the peppers from the bag, peel off the charred skins completely, cut them open, and discard the seeds. Place the peeled peppers in a mesh bag and suspend it over a container to drain overnight.
6. Process the peppers: The following day, roughly chop the drained peppers and place them in a food processor. Pulse several times until you achieve a chutney-like consistency.
7. Cook the pepper puree: Transfer the pepper puree to a pot, add salt, black pepper, and 3/4 cup of sunflower oil. Bring to a boil, then reduce to a simmer and cook for 2 to 3 hours, stirring frequently to prevent burning. Cook until thickened and most liquid has evaporated.
8. Sterilize jars and lids: Preheat the oven to 180˚F (82˚C). Wash jars and place them on a baking sheet in the oven for 30 minutes. Sterilize lids by pouring boiling water over them in a bowl.
9. Fill the jars: Let the cooked ajvar cool slightly (8–10 minutes), then pack it into the sterilized jars. Place jars on a baking sheet.
10. Bake jars to form crust: Preheat the oven to 350˚F (175˚C), then place the jars inside for 15 minutes until a thin crust forms on top of the ajvar.
11. Heat remaining oil: While jars bake, heat 1 cup of sunflower oil on the stovetop until hot.
12. Add heated oil: Remove jars from oven and carefully pour heated oil over the ajvar surface in each jar to cover it, helping preserve and seal the relish.
13. Seal the jars: Wipe rims clean, apply sterilized lids, and seal tightly. Place the jars in a crate or box and cover with kitchen towels.
14. Cool down jars: Let jars cool covered at room temperature for 24 to 48 hours until completely cooled.
15. Store properly: Store sealed ajvar jars in a cool, dry, dark place. Refrigerate after opening to maintain freshness.

Notes

• Roasting peppers in batches improves even cooking and prevents overcrowding.
• Steaming peppers in a sealed bag makes peeling easier and reduces effort.
• Draining peppers overnight ensures the ajvar isn’t watery and achieves the right texture.
• Constant stirring during simmering prevents scorching and ensures even thickening.
• The heated oil layer on top preserves the ajvar and adds flavor.
• Sterilizing jars and lids properly is essential to prevent spoilage.
• Ajvar keeps well stored in a cool, dark place before opening, and refrigeration is only necessary after opening.

Keywords: Ajvar, roasted red pepper relish, Balkan condiment, pepper spread, roasted peppers, homemade ajvar