Traditional Balkan Ajvar — Roasted Red Pepper Sauce

INGREDIENTS:

• 5 kg roasted red peppers (kapia or florina)
• 1 kg eggplant (optional, for a milder taste)
• 120 ml sunflower or olive oil
• 3–4 garlic cloves
• 1–2 hot peppers (to taste)
• 1 teaspoon salt (to taste)
• 2 tablespoons apple cider vinegar or lemon juice

PREPARATION:

1. Wash the peppers and eggplants. Roast them on the grill, in the oven at maximum temperature or over direct flame, turning occasionally, until the skin blackens and blisters (about 20–25 minutes).
2. Place the roasted vegetables in a covered container or bag for 15–20 minutes — the steam loosens the skin. Clean them of skin and seeds.
3. Grind the peppers and eggplants with a meat grinder or blender, together with the garlic and hot peppers, until you get a relatively thick purée.
4. Pour the mixture into a wide heavy-bottomed pot and simmer on low heat for about 1.5–2 hours, stirring often with a wooden spoon so it doesn’t stick.
5. Add the oil gradually while stirring constantly, then the salt and vinegar. Adjust the taste to your liking.
6. Sterilize the jars and lids. Fill with hot ajvar, close tightly and turn upside down for 5 minutes. Store in a cool, dark place; after opening keep in the refrigerator.

Prep time: 45 minutes | Cook time: about 2 hours | Servings: 6–8 jars