Raisin Child Ajvar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg red pepper (s)
- 500 g stewed cucumber (s)
- 400 g auberine (s)
- 450 g tomato (s), fresh, peeled or canned
- 1 bulb garlic, used and chopped
- 4 piri piri
- 50 ml oil
- 250 ml white vinegar
- 50 grams sugar
- 1 teaspoon salt
- 1 tablespoon paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Clean the peppers, cut in half or quarter and place them with the skin side up on a baking sheet lined with baking paper and roast them (depending on the oven 180 ° - 200 °) until the skin is black and bubbles, then place in a plastic bag and let cool down. The skin can now be conveniently removed.
- Peel and core the cucumbers, sprinkle with salt and leave to stand for at least 2 hours, then drain and rinse well. This removes the bitter substances and the excess water.
- Clean the aubergine and cut into small cubes. Clean and mash the Knofi.
- Put everything together in a large saucepan, bring to the boil and boil down thickly over a low flame, season to taste. Then puree as required and fill into the prepared twist-offs and close immediately.
- Tastes good as a dip with grilled food or as a condiment for goulash and hearty dark sauces.
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