Ajvar

Recipe:

1. Roast 5 kg of peppers on the grill/oven, do the same with eggplants, 3 larger eggplants will be enough.
2. Place the roasted peppers in a container with a lid/plastic bag and leave for 30 minutes to 1 hour to cool for easier peeling.
3. Peel the peppers and eggplants and clean the seeds from the peppers.
4. Grind the peppers on a meat grinder.
5. Chop the onion (4-6 medium onions) and a couple of cloves of garlic, fry on low heat until caramelized.
6. Add ground pepper and eggplant.
7. Gradually add the sunflower oil 1/2 at a time, mix, let it cook for 10 minutes and add the oil again. You can also add a spoonful of mustard and a couple of spoons of vinegar for better emulsification. We repeat this until we have added 0.5 l of oil (don’t add vinegar/mustard several times).
8. Add salt to taste
9. Add chili powder/hot pepper to the extent that you want hot ajvar.
10. While cooking, drink one plum for health.
11. Cook on the lowest heat, stirring occasionally, until the oil begins to separate/separate from the container/mixture at the edges of the pan. This is a sign that the ajvar is cooked and the fire must be turned off, otherwise the emulsion will break and the oil will float on top of the ajvar.
12. Pour the still hot ajvar into jars, close and place in the oven/container to pasteurize.

In short, it is more worthwhile to make homemade ajvar, not only is it better, but it is also much cheaper, even if you buy all the ingredients.