published Jul 11, 2022 I love dips, condiments, spreads, and sauces. A meal just feels incomplete without them! When I first tasted ajvar relish I was hooked. It’s sweet, tangy, and will knock your socks off with its flavor. The jury is still out on the exact origin of this condiment. Many countries in the Balkan peninsula hold claim to the recipe, including Serbia, Croatia, and Macedonia. One thing is clear — whoever created the recipe did the world a favor. It’s a delicious condiment! I like using it as a dip for vegetables or as a spread on Armenian flatbread or pita. It makes for the perfect drizzle over the Persian chicken dish joojeh kabob, grilled steak, or any other meat or poultry. It also goes wonderfully with cevapi, a skinless sausage. Lots of chefs compare its taste to ketchup, but I think it is 10x better and it’s not sweet. With just 5 simple ingredients and a little prep work, you’ll have a unique Balkan condiment that you can use in so many ways. This recipe makes about 2 and a half cups of relish that you can keep on hand for the week!
INGREDIENT NOTES AND SUBSTITUTIONS
Red Bell Peppers – The primary ingredient for this dish! It’s irreplaceable — and if you use anything else it wouldn’t be an ajvar relish. Try to opt for ripe peppers so you can take advantage of their sweetness. In the US, they’re in season at the end of the summer, making it the perfect time to whip up this recipe.Eggplant – The distinct flavor and heartiness of eggplant add a lot to this relish. Garlic – No savory recipe would be complete without the addition of garlic, am I right? You’ll need four whole cloves here. Olive Oil – You need to add a bit of oil to get the consistency that you’re after. Salt & Pepper – These basic seasonings go a long way in this recipe!White Vinegar – This is going to give just the tiniest zing to the flavor of this dish. You could use white wine vinegar for a slightly different taste.
Video: How to Make Roasted Red Pepper Relish
To see the process of making the Ajvar recipe from start to finish, watch the video located in the recipe card at the bottom of this post.
HOW TO MAKE AJVAR
*Keep leftovers fresh and ready to go by refrigerating them in an airtight container. They’ll keep well for up to a week.
What Is Ajvar Used For?
This condiment and spread has many uses! Here are my favorites ways to enjoy it:
As a dip with simit (Turkish bread), crackers, Georgian khachapuri bread, or raw veggies.As a condiment for your favorite meat or sausage.As an upgrade to traditional ketchup.As a sandwich spread with mayo and all the other fixings you enjoy.On top of cooked pasta, ramen, or even shrimp shumai dumplings.
Do You Refrigerate Ajvar?
Yes. If you want your relish to keep, you need to store it in an airtight container (I swear by mason jars) in the refrigerator. This recipe will last for 5-7 days. You can also freeze it for up to 6 months! Just make sure to let it thaw in the fridge overnight when you’re ready to enjoy it.
Is Ajvar Serbian Or Macedonian?
As mentioned, it’s unclear where ajvar relish originated from. It’s best to consider it Balkan, as it has been eaten in countries like Serbia, Macedonia, and Croatia for ages. This post, originally published on Silk Road Recipes June, 2021, was updated with new content, photos and/or video in July, 2022.
