Ajvar According To Tetovarian Recipe
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 kg red peppers (pointed peppers)
- 1 m. Eggplant (s), peeled and diced
- 0.5 kg ½ tomato (s), peeled, diced
- 2 m. Carrot (s), finely grated
- clove Garlic (s), finely chopped
- a lot oil (sunflower oil)
- salt
- pepper
- chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- Bake the peppers on a tray in the oven at maximum temperature (top and bottom heat is best) until they form black bubbles (maybe turn once). Then place in a bowl and cover it. The condensation that forms when the pods cool down makes it easier to peel the pods.
- Braise the rest of the vegetables in plenty of oil in a large-dia saucepan until they are really soft. The structure of the individual components should no longer be recognizable.
- Peel and core the cooled peppers and let the liquid drain off a little. Then turn the pods through a meat grinder and add to the remaining vegetables in the pot. Then braise this mass at not too high a heat and reduce it nicely (this can take two hours, depending on the amount), possibly add a little oil.
- Pour this mass into prepared, sterile jars. Close with a lid and put in a saucepan with cold water. Bring the water to a boil and simmer gently for a few minutes. Turn off the heat and slowly let the glasses cool down again.
- This creates a vacuum and the Ajvar can be kept for a long time. Without these measures, I would say that the Ajvar will keep in the refrigerator for a week or two.
- The specified amount is sufficient for approx. Three large canning jars with a capacity of approx. 800 ml.
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