Ajvar (Balkan Roasted Red Pepper Spread)

A recipe for Ajvar (Balkan Roasted Red Pepper Spread)! This sauce or spread is packed with roasted red peppers, eggplant, and garlic.

I grew Ajvarski Peppers in my garden (I use the word for garden loosely- we are in a townhouse with four pots by my front door) for the first time this year!

I have been using these fantastic peppers in much of my cooking, but took the opportunity to finally make Ajvar at home. It is a great way to use up the last of the harvest before the end of summer.

Ajvar is a relish, spread, or sauce made from roasted red peppers and optionally other vegetables. The exact ingredients differ based on region and family. Variations can be found across Eastern Europe from Croatia, Serbia, and Bosnia and Herzegovina to Montenegro and North Macedonia.

I was first introduced to Ajvar at Aroma Cafe in Los Angeles when it was served alongside Ćevapi, Lepinja (Balkan Flatbread), and Kajmak. This continues to be one of my favorite meals. It is also delicious as a condiment for Pljeskavica.

For quicker options, I love the spread simply over fresh bread or even tossed with pasta.

Ajvarski Peppers

Ajvarski peppers are deep red, 6-7 inch (15-18 centimeter) peppers shaped like a horn. They have a thick flesh with a mild, sweet flavor perfect for grilling.

If you do not have Ajvarski peppers or red bull’s horn peppers available, substitute with six medium or 4 large red bell peppers. The peppers must be red. Do not swap for other colors.

A Few Ajvar Tips

I paired the peppers with a medium eggplant. It adds such a wonderful texture to the spread. Make sure the eggplant has a deep purple color, not striped or white. Some recipes only use peppers.

The red chili pepper is optional for a bit of heat.

Grill the peppers on all sides until the skin starts to split with some charred spots. I used the broiler, but you can also heat the vegetables on an outdoor or indoor grill.

After grilling, transfer the vegetables to a bowl or heat-safe bag and close. The steam trapped inside will help separate the skin from the peppers.

I like the peel the rested peppers over a bowl. This helps catch any juices to add to the food processor.

When simmering, stir the Ajvar often. Especially focus on the bottom and sides of the pan to keep it from burning as the mixture thickens.

Looking for more recipes with peppers?

Try my:

• Spetzofai (Greek Sausage and Peppers)
• Pasta Salad with Grilled Peppers and Feta
• Bacon Wrapped Hot Dogs

Ajvar (Balkan Roasted Red Pepper Spread) Recipe

Adapted from Chasing the Donkey

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Ajvar (Balkan Roasted Red Pepper Spread)

A recipe for Ajvar (Balkan Roasted Red Pepper Spread)! This sauce or spread is packed with roasted red peppers, eggplant, and garlic.

Course Appetizer

Cuisine Balkan

Keyword appetizer, Balkan, bell pepper, eggplant, garlic, red pepper, sauce, spread, summer

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting Time: 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 1 1/3 Cups

Ingredients

• 6 Ajvarski peppers or medium red bell peppers
• 1 red chili pepper optional
• 1 medium eggplant
• 3 cloves garlic peeled
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons (44 milliliters) olive oil
• 1 tablespoon (15 milliliters) white vinegar

Instructions

• Place an oven rack on the top third of the oven and set the broiler to high.
• Place the Ajvarski/bell peppers and red chili pepper on a baking sheet.
• Cut the stem off the eggplant and discard. Slice the eggplant in half lengthwise, then crosswise to make four pieces. Place the eggplant pieces on the baking sheet with the peppers skin-side up.
• Place the baking sheet on the oven rack under the broiler and cook, turning the peppers occasionally, until the skin on all sides starts to char and wrinkle.
• Transfer the peppers and eggplant to a large bowl and cover the top with plastic wrap or place in a heat-safe large plastic bag and seal shut.
• Allow the vegetables to rest for 15 minutes.
• Peel the skin off the peppers and eggplant and discard. Remove the stems and seeds.
• Place the peppers and eggplant in a large food processor. Add the garlic, salt, and pepper.
• Pulse the mixture until smooth.
• Add the olive oil and vinegar. Continue to pulse until well incorporated. Adjust seasonings to taste.
• Transfer the mixture to a medium saucepan and place over medium low heat.
• Simmer the sauce, stirring often, until it starts to thicken, about 20 minutes. Adjust seasonings.
• Allow to cool, then transfer to an airtight container and refrigerate for up to 4 days.