On the second day of making "Ajvar", when the paprika procedure and the excess water was released. It is necessary to grind the tomatoes, and then the peppers.
Grind to the desired texture. If you want, you can grind larger ones, but you can also grind smaller ones. I totally chopped the tomatoes but I ground the red pepper a little coarser.
When you grind all that, pour it into the appropriate sherpa and add the desired amount of salt. Also grind a few hot peppers to your liking. In that way, you give the desired anger to your "Ajvar".
When you have finished all that, cooking follows. It is also the longest and most strenuous moment in the smoothie of this delicious dish. Because when "Ajvar" starts to boil, it is necessary to stir constantly, if it would not burn and so that all the water would evaporate faster.
If you want to make it easier for yourself, first pour only ground tomatoes into the sherpa, and when the tomatoes start to boil, add the ground paprika. That's what I did.
Stir everything until all the water has evaporated. When all the water has evaporated, pour the oil as desired into one small pot. If you want your dish to be more fatty, add more olive oil, the same goes for the opposite. It is necessary to cook that olive oil until it starts to boil.
Then take a sherpa with oil and pour it into a sherpa with "Ajvar". Be careful because the oil will probably spray, so be careful not to burn yourself. When you have poured the oil, you need to mix a little more, until "Ajvar" unites with the oil.
When it unites, it means that your meal is ready and that you can pour it into your jars. I want you to enjoy these fantastic flavors that each of you can make with a little effort.