How much to cook ajvar?

It takes 2-3 hours to boil 4 liters of ajvar.

How to cook ajvar

Red bell pepper – 2.5 kilograms
Tomatoes – 2.5 kilograms
Garlic – 8 large teeth
Onion – 1 large head
Mustard – 35 grams
Sugar – 125 grams
Hot pepper – 8 pods
Vegetable oil – 170 grams
Salt – 10 grams

How to cook ajvar
1. Wash bell pepper, dry with paper towels.
2. Put whole peppers on a baking sheet, place in an oven preheated to 150 degrees, keep for 20 minutes.
3. Cool the roasted peppers a little.
4. Remove the skin from each pepper with your hands.
5. Cut the peppers in half, remove the cores.
6. Wash the tomatoes, pour boiling water for a minute, drain the boiling water.
7. Remove the skin from the tomato, cut out the place where the stalk is attached.
8. Wash the pods of hot peppers, cut in half, peel the seeds.
9. Peeled onions cut into large slices.
10. Peel the garlic cloves.
11. Peeled bell peppers, hot peppers, tomatoes, onions, garlic, pass through a meat grinder or chop in a blender, mix in a saucepan or a metal basin.
12. Place the container with ajvar on a moderate fire, cook for 20 minutes, stirring, so that the ajvar does not burn.
13. Pour vegetable oil into ajvar, mix, continue cooking for 40 minutes.
14. Add mustard, sugar, salt to ajvar, mix, keep on the stove for another 1.5 hours until thickened.
15. Prepare the jars for ajvar: wash the jars thoroughly, place them upside down on a wire rack in a cold oven, turn them on to 150 degrees, keep the jars for 15 minutes, and take them out.
16. Hold the lids in boiling water for several minutes, dry.
17. Pour hot ajvar into the jar, close tightly.
18. Turn over the banks, leave it for three hours.

Tasty Facts

– Aivar is a dish of Balkan cuisine, representing vegetable caviar from a large amount of baked red pepper, often with the addition of eggplant and tomatoes.

– The name “ayvar” comes from the Turkish word “havyar”, which translates as “caviar”.

– According to the traditional recipe, it is supposed to put twice as much bell pepper in ajvar as eggplant.

– Usually ajvar is prepared in large quantities from 5-25 kilograms of red bell pepper. In such volumes, ajvar is prepared in the homeland by lighting fires right on the street, and placing pots for cooking over the fire.

– Aivar is served at the table in a separate small container as a seasoning for meat and side dishes, they make sandwiches with it, and also eat it on their own, dipping bread into it. Aivar is great for barbecues and grilled meats.