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Best harvesting sweet peppers for winter: ajvar in Serbian. The aroma is beyond words!

Aivar - This is a dish of the Balkan cuisine. Both Serbs, and Croats, and Macedonians consider it their national. Aivar is a universal product: its texture and heterogeneous structure allow using it as a meat sauce, as a side dish, and as a spread on sandwiches.

The aivar has no canonical recipe, because in every Balkan family they cook it in their own way and with different spiciness. Density can also vary: from watery puree to thick paste. But the presence in the composition sweet pepper, fleshy and fragrant - necessarily.

sweet pepper aivar sauce

Preparation of sweet pepper for the winter


  • 3 kg of red fleshy pepper
  • 2 bulbs
  • Xnumx cloves of garlic
  • 1 pcs chili peppers
  • 250 ml of vegetable oil is odorless
  • 100 ml apple cider vinegar or lemon 1 / 2 juice
  • 1 Art. l. Sahara
  • salt to taste


  • slip pepper, put on a baking sheet, bake until browning at a temperature of 200 degrees. It's great if you have a grill: it will get even tastier!
  • Place the baked peppers in a plastic bag, wrap the edge. Stew for a few minutes, then it is easy to separate the skin. Seeds also remove.
  • Bow cut into half rings and save in a small amount of vegetable oil until golden brown.
  • Toasted onions, garlic, chilli mince and baked peppers. Pour a lot into a deep cauldron, pour in oil, add salt, sugar and put on fire.
  • After boiling, boil 10 sauce for minutes, then taste, adjust the amount of salt, add vinegar or lemon juice. Again bring to a boil, then pour into sterilized cans, cork and leave covered until completely cooled.
  • Just try a ready aivar, you will immediately understand that the effort and time spent is not in vain! Taste - it is impossible to break away from the jar, not to mention that all the neighbors will run up to the flavor while the sauce is stewing ...

    Be sure to share this recipe with friends, do not deprive them of the opportunity to try this delicious dish!

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