Ajvar
Ajvar is a mixture between a sauce, a condiment and a dip, and is used in Croatia for all of these things.
It’s one of the most versatile side dishes I ever make and I use it on as many things as I can.
Poured over cold chicken, or on a plate next to my coronation chicken pie.
I have it with falafel for a quick lunch with some crunchy salad leaves, tons of it drizzled over some rare nicely seasoned steak and I’ve also been known to dip some crips in it whilst watching a movie re-run.
No judging!
Here’s an added bonus, I even heat it and add it to Bolognese sauces for an extra richness that’s not usually available without spending hours reducing the sauce to intensify the flavours.
Easy to make and filled with such flavour it’s well worth making in a large batch, bottled into some beautiful sterilised jars and gifting it to someone you like.
It will last in the fridge for a couple of weeks so it’s a perfect batch make ahead sort of thing, especially if you’re going to be taking advantage of these summer days with a few garden meals or BBQs!
Bringing a pretty jar of Ajvar out and placing the vibrant red condiment on the table will make every one smile and want to dip in.
Make sure you’ve a couple of pretty serving spoons ready to go with it.
Go on, give it a go and enjoy your sweet life!
Vibrant colour and delicious too
What You Need
5 Red Horn Peppers – See Tip Box
1 Red Bell Pepper
1 Small Aubergine
1 Small Parsnip
2 Large Tomatoes
1 Red Chilli
1 Garlic Clove
1 Bunch of Parsley
60ml Extra Virgin Olive Oil
1-2 Tbsp White Wine Vinegar – See Tip Box
Salt & Pepper
Use the same technique with the peppers too
How It’s Done
If you have a gas hob, place the peppers, one at a time, directly into the flame and leave them until the skin is blackened and blistered all over. - See Tip Box
Place the hot peppers into a glass bowl and cover the bowl with clingfilm
Do the same with the aubergine.
Leave the peppers and the aubergine in the bowls, covered for 15 minutes.
After this time, it will be easier to peel the peppers and aubergine, the skins should peel right off.
Let the peeled veg cool completely.
Peel and cut up the parsnip into small cubes.
Cut up the tomatoes and slice up the garlic clove.
Place all of the prepared vegetables into a food processor along with the parsley and blitz until smooth but still with some texture
With the food processor running, pour in the the vinegar – See Tip Box
With the food processor running, slowly drizzle in the olive oil until the Ajvar is at thin paste.
Add salt and pepper, and taste.
Don’t make it too smooth
Tip Box
Peppers – The peppers have to be roasted, so if you want to save time, buy some that are already roasted and skinned.
Vinegar – I’ve specified 1-2 tbsp of white wine vinegar. Start with 1 tbsp, give it a taste and then if you want to add more, add the rest of the vinegar.
Char - I you don’t have a gas hob, place the peppers and aubergine under a hot grill , turning occasionally, until they get the same black bubbly skin
Beautiful to see on a table and perfect with almost everything
