Ingredients for the bell pepper dip

• Red bell peppers give the dip its essential flavor, so you should pay attention to good quality. Foodies definitely recommend red pointed peppers, as they have a bolder taste. It is best to slice the peppers before washing them, making it child's play to remove the small seeds.
• The eggplant should not be too hard when buying; it should give slightly when pressed with your thumb. The fruit is in season between August and October in its countries of origin, which is when it simply tastes the best.
• White wine vinegar adds subtle acidity and tart spice to the recipe.
• Dried chili peppers are significantly hotter than fresh ones. Therefore, you should decide for yourself what level of heat you want to give your Ajvar.
• Olive oil not only serves as an addition for cooking but also adds a Mediterranean fruity note to the bell pepper dip. You can heat regular olive oil without hesitation.
• Tomato paste enhances the natural flavor of the bell peppers and can be used in Ajvar as an optional ingredient.

What goes well with Ajvar? Uses in the kitchen

Ajvar is excellent for enhancing soups, sauces, and stews. The seasoning paste is perfect for vegetable rice and hearty ratatouille or as a spicy side dish for Cevapcici, Bifteki, etc. The flavor pairs perfectly with paprika chicken and cabbage rolls.

You can surprise vegetarians and vegans with delicious Ajvar soy mince or use the pepper paste to spread on wraps and sandwiches.

If you mix homemade Ajvar with cream cheese, you have a flavorful pepper dip for vegetable sticks, potato wedges, and roasted vegetables.

Food Pairing

• Stews, soups, and sauces
• Casseroles
• Ratatouille
• Cevapcici, goulash, minced meat, meatballs
• Soy mince
• Paprika chicken
• Cabbage rolls
• Wraps, sandwiches, and puff pastry pockets
• Roasted vegetables and potato wedges
• Bread spread

A little kitchen know-how about Ajvar

What exactly is Ajvar?

Ajvar is traditionally made from stewed red bell peppers. The peppers are roasted thoroughly and, after being peeled, are cooked in a long process into the popular paste. Modern recipes use shorter cooking times and expand the ingredient list with eggplant. You can enjoy the pepper dip as a spicy or mild seasoning sauce.

What is in Ajvar and how many calories does the bell pepper dip have?

Bell peppers give the dip its fruity sweetness and vibrant color. Garlic, olive oil, and tomato paste provide additional seasoning and depth. Homemade Ajvar is free from additives and based solely on natural ingredients.

Ajvar consists mainly of vegetables and has a low energy density of around 100 kcal per 100 g.

Where does Ajvar come from?

The bell pepper dip originates from the countries of the Balkans and Middle Eastern cuisine. Its exact origin can no longer be determined today. The name is based on the Turkish khvyar, meaning caviar in English. During production, the small bits in the pepper sauce resemble fish roe.

How can I substitute Ajvar in the kitchen?

Ajvar has an intense bell pepper flavor that is difficult to replace with other seasoning sauces. In the Canary Islands, there is red Mojo, which contains bell peppers as a main ingredient. However, the vegetables are traditionally processed raw. In terms of taste, red Mojo only remotely resembles the dip from the Balkans.

Shelf life

Homemade Ajvar, when stored well-sealed in a dark and cool place, keeps for up to three months. Once opened, you should consume the pepper dip within two weeks.
After use, we recommend covering the dip with a splash of oil. This seal prevents oxygen from reaching the ingredients, helping the seasoning paste last longer. You can freeze Ajvar and store it for months. Just consider the appropriate portion sizes beforehand.