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Ajvar is a traditional relish originating from the Balkans. It is made principally from sweet bell peppers and eggplants. The first published recipe for Ajvar comes from the Great Serbian Cookbook by Katarina Popović which was published in the 19th century.
Ajvar is commonly prepared in the fall, making use of the abundant harvest of red bell peppers, which are charred over a fire, peeled, and combined with roasted eggplant, garlic, oil, and vinegar. The basic ajvar is made with only three ingredients: sweet peppers, sunflower oil, and salt. Variations of ajvar include garlic, hot chili peppers to make hot ajvar, eggplant, vinegar, and more.
Ajvar has a sweet and sour taste that pairs perfectly with grilled meats and bread slices. It can be canned and eaten throughout the rest of the year.
Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and is popular in Southeast Europe. Homemade ajvar is made of roasted peppers. It can be used as a relish, sauce, dip, or a simple spread. The beauty of this dish is that it is so versatile, and you can enjoy it as part of many meals, such as pasta, meat dishes, and even as a snack with some fresh bread.