How to make
Real Ajvar without eggplants or tomatoes, which you can prepare both for quick consumption and for the upcoming winter days.
Roast the peppers, then steam them in a pot with a lid to make peeling them easier.
Boil the carrots until ready with a little water and a spoonful of salt.
Grind the peeled peppers in a blender along with the carrots.
If you are making a larger quantity, you can also do it with a meat grinder.
Put the vegetables in a deep pot on the stove and cook for about 20 minutes, stirring constantly.
Then add the oil, vinegar and salt to taste. There are different types of vinegar, so add a little at a time and taste. I used wine vinegar.
If you like it spicy, now is the time to add a spoonful of chili flakes or 1-2 dried hot peppers (pre-grated).
Leave it on the stove for another 15 minutes, by stirring constantly.
Finally, add cleaned and finely chopped garlic cloves.
Cool the finished Ajvar and store it in the refrigerator.
If you decide to eat it in winter, sterilize the ajvar in dry jars for 20 minutes from the time of boiling.
I will spread a slice and start making my Serbian ajvar according to an old recipe.
