Ajvar Roasted Red Pepper Relish
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
151 kcal
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Course
Condiments
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Cuisine
Balkan
Ajvar Roasted Red Pepper Relish
Description
This Ajvar recipe starts by roasting red bell peppers and an eggplant over an open flame until peppers are charred and eggplant is tender. The vegetables are then covered to sweat, softening their skins for easy peeling and seed removal. Peeled vegetables are blended with olive oil, garlic, white vinegar, and kosher salt until smooth.
The blended mixture is optionally simmered for 20 minutes to thicken the relish further and deepen the flavors. The result is a smoky, savory, yet slightly tangy relish with a rich, smooth texture.
Traditionally, ajvar accompanies grilled meats such as chicken kebabs or beef shish kabobs, and it’s also commonly served with pita or other bread. Its smoky qualities and balance of garlic and vinegar make it a flavorful addition to various dishes.
Selecting sweet red peppers, like bullhorns, that are fully ripe is important to achieve the typical flavor profile. Simmering after blending ensures proper consistency and flavor integration.
Ingredients
- 3 bell pepper red
- 1 eggplant globe or Italian
- 3 tbsp olive oil
- 5 cloves garlic
- 1 1/2 tbsp white vinegar
- 1 tsp kosher salt
Instructions
- Turn on the gas stove or outdoor grill to medium high. Place the red bell peppers over the open flame. Pierce the eggplant a few times with a fork and place it on the open flame as well.
- Grill and roast for 15 to 20 minutes, rotating frequently. The peppers' skin will be completely charred and the eggplant will be tender. Remove from the stove and transfer to a bowl. Cover the bowl with a plastic wrap and leave the vegetable to sweat. This will help with the peeling.
- Once the vegetable are cool enough to handle, peel them and discard the red bell peppers' seeds.
- Place the vegetables in the bowl of a food processor and ad the olive oil, garlic, white vinegar and salt. blend until the ingredients are mixed and the mixture is smooth.
- Transfer the ajvar to a saucepan and simmer over medium heat for 20 minutes. This is an optional step but I strongly recommend it for better texture and deeper flavor.
- Remove ajvar from the heat and let it come to room temperature before serving. You can serve ajvar cold or at room temperature.
Notes
- Simmer ajvar after blending to develop texture and meld flavors; do not skip this step.
- Use sweet red peppers, such as bullhorn, that are fully ripe for authentic taste.
- Serve ajvar with grilled meats like chicken kebabs or beef shish kabobs, or alongside pita bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 588mg | 25% |
| Potassium | 466mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2821IU | 56% |
| Vitamin C | 118mg | 131% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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