Ajvar (Roasted Red Pepper Dip) Recipe
Ajvar is a flavorful and creamy roasted red pepper dip made by roasting sweet red peppers, blending them with garlic and olive oil, then simmering to a thick puree. This classic Balkan condiment is perfect as a spread, side dish, or appetizer.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 serving
- Category: Condiment
- Method: Roasting and Stovetop
- Cuisine: Balkan
- Diet: Vegetarian
Ingredients
Main Ingredients
- 5-6 sweet red peppers
- 2 garlic cloves
- ¼ cup olive oil
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt, plus more to taste
Optional Ingredients
- Eggplant (optional)
- Chilies (optional)
Instructions
- Preheat and Roast Peppers: Preheat your oven to 425°F (218°C). Place the sweet red peppers on a baking sheet and roast them on the top oven rack for 20 minutes. Then, using tongs, carefully rotate the peppers and roast for another 20 minutes until they are softened and slightly charred.
- Steam and Cool: Transfer the hot peppers to a bowl and cover it tightly with a lid or plastic wrap. Let the peppers steam and cool until they’re easy to handle, which helps loosen the skin for easier peeling.
- Peel and Prepare Peppers: Once cooled, peel the skin off the peppers, and remove the stems and seeds thoroughly to ensure a smooth and sweet base for your dip.
- Pulse Peppers and Garlic: Place the peeled peppers and garlic cloves into a food processor. Pulse until the mixture is roughly chopped, maintaining some texture.
- Add Oil, Vinegar, and Salt: Add the olive oil, white vinegar, and kosher salt to the processor. Process again until you reach your desired texture, whether chunky or smooth.
- Simmer to Thicken: Pour the red pepper mixture into a saucepan and simmer over medium-low heat. Stir frequently to prevent sticking, and cook until the mixture thickens into a puree, about 30 minutes.
Notes
- Roasting the peppers until charred enhances the smoky flavor essential to authentic ajvar.
- Steaming peppers after roasting makes peeling easier by loosening the skin.
- Adjust the texture of the ajvar by pulsing more or less in the food processor.
- Simmer slowly to avoid burning and develop the dip’s rich, thick consistency.
- Optional eggplant or chilies can be added for variation in flavor and heat level.
