ajvar

Ajvar is a pepper-based condiment that originated in the Balkans and is widely associated with Serbia, North Macedonia, Croatia, Bosnia and Herzegovina, and Montenegro. It is typically made from roasted red peppers and, in some recipes, eggplant, garlic, and chili peppers. The texture ranges from smooth to chunky, and regional variants differ in heat level. Ajvar is commonly prepared in late summer when peppers are abundant and preserved for winter use.

Preparation begins with roasting peppers to loosen their skins, then peeling and seeding them. The flesh is chopped or ground and simmered with oil, garlic, and salt until it reaches a spreadable consistency. Some versions include eggplant or tomatoes. Variants are described as ajvar blagi (mild) or ajvar ljuti (hot). Commercially produced ajvar may be found with varying textures and heat levels as well.

Uses for ajvar include serving as a condiment or spread on bread, and as an accompaniment to grilled meats, sausages, or vegetables. It can also be incorporated into sauces, stews, or sandwiches, and is a common feature of traditional Balkan meals during celebrations and family gatherings.

Preservation and safety: Commercial jars are shelf-stable until opened. Home-made ajvar is typically stored in the refrigerator after opening and should be consumed within a few weeks. Proper canning methods are important if canning ajvar for long-term storage to reduce the risk of foodborne illness. Nutrition-wise, ajvar provides vitamins A and C from peppers and can contribute dietary fiber; salt content varies by recipe.