Macedonian Ajvar is a traditional North Macedonian recipe for a classic spread of chillies cooked to a paste in oil. The full recipe is presented here and I hope you enjoy this classic North Macedonian version of: Macedonian Ajvar.
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This is a classic Macedonian pepper spread that, in this version is made with chillies, but which can also be made with red bell peppers.
Ingredients:
5kg red paprika
500ml oil
salt, to taste
Method:
Wash the paprika and dry then arrange on a baking tray and place in an oven pre-heated to 180°C for about 20 minutes, or until the skin begins to blacken and blister. Remove from the oven, cover in a tea towel and allow to cool until they can be handled.
Remove the skins from the chillies and cut off the stems the place in a food processor. Process until smooth (add a little oil to help the process) then pour into a dish.
Add half the oil to a pan and stir in the paprika purée. Fry very gently over a low heat, stirring occasionally. As the peppers cook add the remaining oil a little at a time, until the ajvar is thoroughly cooked (about 50 minutes). Take off the heat and add salt to taste.
Warm your jars in an oven pre-heated to 100°C for 10 minutes then pour in the ajvar. Seal the jars immediately and store in a dark, cool, cupboard for 2 weeks to mature before use.
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