Ajvar simple homemade roasted red pepper dip recipe

Wash all the vegetables and dry them.

Cut the peppers in half and remove all the seeds, leaving everything clean.

Cut the eggplant in half and then into pieces.

Chop the onion and crush the garlic cloves.

In a mold, place the peppers with the skin facing upwards, as well as the eggplant skin.

Roast at 400°F for about 20 minutes until it starts to form bubbles and get brownish.

Let it cool for a few minutes and then remove the skin from the peppers and eggplants.

Season the vegetables with salt.

In a pot, sauté the onion and garlic with chili pepper and tomato paste.

Add the vinegar and roasted vegetables to the pot.

Mix everything well and let it simmer over low heat, stirring occasionally and adding a little water to prevent burning.

Simmer and stir until the vegetables break down and become a pasty consistency.

Grind with a mixer for a more refined consistency.

Place in a previously sterilized and tightly closed glass jar and keep it in the fridge.

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