This spicy ajvar is a bold, smokey & deeply flavourful red capsicum spread with a kick of heat. Perfect for dipping, spreading & pairing with grilled meats, sandwiches & charcuterie boards.
This spicy ajvar is a bold, smokey & deeply flavourful red capsicum spread with a kick of heat. Perfect for dipping, spreading & pairing with grilled meats, sandwiches & charcuterie boards.
🌶️ Spicy Ajvar
This spicy ajvar is a bold, smokey & deeply flavourful red capsicum spread with a kick of heat. Perfect for dipping, spreading & pairing with grilled meats, sandwiches & charcuterie boards. Want a milder version? Skip the chillies & add a pinch of sugar for a balanced, slightly sweet flavour!
Ingredients
- 4 large red capsicums
- 2-3 red chillies (adjust to spice preference) or skip for a mild version
- 1 large eggplant
- 1 tbsp white vinegar
- ½ cup olive oil
- ½ tbsp sea salt (adjust to taste)
- Pinch of sugar (optional, for a milder taste)
Instructions
- Roast the Vegetables
- Preheat oven to 220°C.
- Place whole capsicums, eggplant & chillies on a baking tray. Roast for 30-40 minutes, turning occasionally, until charred & softened.
- Transfer to a bowl & cover to steam for 10 minutes (this makes peeling easier).
- Peel & Blend
- Peel the skins off the capsicums, eggplant & chillies. Remove seeds if you prefer less heat.
- Blend or process into a chunky paste, or mash by hand for a rustic texture.
- Sauté & Season
- Heat ½ cup olive oil in a pan over low heat.
- Add garlic & cook until fragrant.
- Stir in the blended capsicum mixture, vinegar, salt & a pinch of sugar if making a mild version.
- Simmer for 10-15 minutes, stirring occasionally, until thickened.
- Cool & Serve
- Let the ajvar cool completely before serving.
- Store in a sealed jar in the fridge for up to one week.
- Enjoy this smoky, spicy ajvar with crusty bread, meats, or as a flavour-packed dip!
- 📌 Note: This recipe makes enough to serve approximately 4-6 people as a dip or spread. Traditionally, in our family, we make huge batches of ajvar, storing it in jars to enjoy year-round. That’s just how we do it! Do you make ajvar in small batches or go all out with a big batch? Let us know!