Ajvar is a special type of salad coming from Serbia. This specialty of Balkan cuisine is most often used as a bread spread, but it can be added to many dishes. The ajvar is traditionally made in the fall of red paprika and is eaten all year round.
It 's necessary 14 pounds of fleshy paprikas should be grilled and put in plastic bag to cool down well.
When everything cools, it is necessary to peel and clean the paprika so that there are no seeds and baked parts.
After that, rinse the paprika and leave them for 12 hours in the sack to drain.
Fried paprikas mill in the machine for grinding meat and put in a saucepan in which they will frown.
Add 4 tablespoons of salt, 2 tablespoons sugar and 2 spoon of essence in the ground. Let it stand for 15 minutes with constantly messing. 8 deciliters of oil warm up to the key point and pour into the mass. Put it in for 30 minutes with continuous stirring so as not to burn.
The hot sprayer pours into preheated jars and close tightly with metal caps and leave them overturned. After 5 minutes, turn the jar and put it in a blanket to gradually cool down. If you like it hot, you can add hot peppers.
This is my grandmother recipe that has traditionally made the ajvar for years. I hope you liked it.