Classic Ajvar

Ajvar is uniquely Balkan: roasted red peppers (sometimes with eggplant) ground into a paste and simmered until thick. Lecho is a Hungarian pepper and tomato ragout — more liquid with chunky pieces. Harissa is a North African hot chili paste with coriander — a completely different flavor profile. Ajvar is mild, sweet, and smoky from roasting — eaten by the spoonful as a spread, not as a sauce.

The main reason is insufficient evaporation. After blending the peppers, simmer the mass on the lowest heat for 40–60 minutes, stirring constantly, until thick and glossy. Also squeeze the peppers well after roasting — they hold a lot of liquid. If using eggplant, press it too: halve it, salt it, let sit 20 minutes, then squeeze out the water.

Bitterness comes from charred skin not fully removed. The right method: roast peppers at 220°C until the skin blackens, immediately seal in a bag or covered bowl for 15 minutes — steam loosens the skin. Peel under cold running water, removing all black bits. Remove seeds too — they add sharpness.

In the Balkans, ajvar is the main winter spread — made in autumn from the pepper harvest and preserved in jars. Eaten on white bread or flatbread, with white brined cheese like feta, with grilled meat — especially ćevapčići and kebabs. In Serbia it is served at breakfast just like butter — simply spread on bread.

You can, but the flavor will be noticeably simpler. Freezing breaks down the peppers' sugars and structure — the roasted aroma won't be as deep. Ajvar from frozen peppers will be more watery and need longer simmering. If fresh red peppers aren't available, quality jarred roasted peppers are the closest substitute.