Ajvar is an amazing relish made from grilled red peppers.
It can be found mainly in the northern region of the Balkan peninsula, especially in the mountainous regions of Romania, Serbia, Macedonia, Albania and Kosovo. Its preparation and different descriptions vary from region to region.
The word Ajvar (pronounced AYvar) derives from the Turkish ‘Havyar’ which means salted fish eggs, in other words: Caviar.
Ajvar can, without a doubt, be served to any type of cuisine, as a sauce, with pasta, with meatballs, as a relish to hamburgers or simply spread on a slice of bread as a snack.
An amazingly delicious sweet and savoury delight.
AJVAR – RED PEPPER RELISH
Ajvar can, without a doubt, be served to any type of cuisine, as a sauce, with pasta, with meatballs, as a relish to hamburgers or simply spread on a slice of bread as a snack
10
servings15
minutesIngredients
400 g Roasted Red Peppers (I buy them at Lidl – in a Jar), drain
1 medium Onion finely, chopped
4 Garlic Cloves, crushed
1 tbsp Garlic Infused Olive Oil
Method
- Drain the roasted peppers well
- Place the peppers between kitchen paper and squeeze to absorb excess moisture
- Put into a food processor or using a hand blender mix the peppers until they resemble a paste
- Add the other ingredients and mix well with a fork
Notes
- MACROS in total: 25g Carbs – 14g Fat – 4g Protein – 249 Calories
No Comments