PREPARE FOR WINTER WITH THIS WONDERFUL SAUCE | HOW TO MAKE AJVAR SAUCE?

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is often cheaper and works well in recipes.

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: canned roasted red peppers

Canned peppers save time and are often less expensive.

eggplant

🥗Healthier: zucchini

💰Cheaper: canned eggplant

Canned eggplant can be more affordable and still provide a similar texture.

Preheat the oven to the highest position and roast the eggplants over an open flame after making holes in them with a fork.

Sterilize jars by washing them with hot water, then placing them upside down in the oven at 120 degrees Celsius for 15 minutes.

Sterilize the lids by boiling them in water for 20-30 minutes.

Cover the roasted eggplants with a plastic bag to soften them for easier peeling after roasting.

Roast the red peppers over the fire, upside down, just like the eggplants.

Prepare the tomatoes by chopping them into large cubes, keeping the skins on for nutritional value.

Chop 2 onions into large pieces.

Peel and chop 10-12 garlic cloves into large cubes.

After roasting, add the eggplants and red peppers to a bowl and let them sit for half an hour.

In a large pot, add 1.5 cups of olive oil and then add the chopped onions, frying until they turn slightly pink.

Add the chopped garlic to the pot and stir for a few moments before adding the chopped tomatoes.

Cook the mixture on high heat for about 30-40 minutes, stirring occasionally until it reaches the desired consistency.

Peel and chop the roasted eggplants and red peppers into large pieces.

Add the chopped eggplants and red peppers to the pot, then add 1 tablespoon of salt and cayenne pepper to taste.

Boil the mixture for another 5 minutes, then blend until smooth, being cautious of splattering hot sauce.

Fill the sterilized jars with the sauce until shoulder level and seal tightly.

For pasteurization, place a cloth in a pot, add the jars, and fill with water to the level of the jars.

Boil the water and let it simmer for 30 minutes to pasteurize the jars.

Check the lids for any collapse or swelling after cooling, and store in a cool, dark place.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary