My Serbian Mother-in-Law's Secret Ajvar Recipe!

Pick red bell peppers and hot peppers from the garden.

Let the peppers sit outside for a few days to ripen if they are not fully red.

Deseed the peppers and wash them before grilling.

Preheat the grill to high heat.

Place 25 to 30 peppers on the grill to blacken the skin, turning them every 5 minutes until all surfaces are blackened.

Transfer blackened peppers to a large pot to steam and loosen the skin further.

Continue grilling until all peppers are roasted, adding fresh peppers as space allows.

Peel the skin off the peppers and remove the seeds while leaving the veins for spice.

Chop the peeled peppers into small strips or grind them in a food processor.

Place the chopped peppers in a colander and let them drain overnight to remove excess liquid.

The next day, heat canola oil in a pan until very hot.

Add the drained peppers to the hot oil and season with about 1 cup of salt, mixing well.

Cook the peppers in the oil until they are tender and the liquid has mostly evaporated, stirring occasionally.

Sterilize jars by placing them in an oven at 350 degrees for a few minutes, then let them cool slightly.

Fill the jars with the cooked pepper mixture, ensuring there are no air bubbles, and wipe the rims clean.

Put the filled jars back in the oven at 350 degrees for about 3 minutes to seal.

Tighten the lids on the jars and let them sit at room temperature for 24 hours before refrigerating.

Equipment Needed

Dietary