members recipes

I´ve got very fond memories of this ajvar. My aunt used to keep a couple of jars of her homemade ajvar just for us. I haven´t got the original recipy from my aunt but tried to get as close as possible. It´s lovely on a piece of buttered bread but you can also season all sorts of sauces or ragu´s with it. You can also eat it as it is as a sauce to your BBQ.

Ingredients
1 kilo orange or red sweet peppers
500 g cucumbers
500 g aubergines
400 g tomatoes (tin)
1 spud of fresh garlic
30 ml sunflower seeds oil
150 ml white balsamico vinegar
100 ml white wine vinegar
50 g sugar
1 tsp salt
1 tblsp paprika
1 tsp paprika (hot)
1 tsp ground pepper
20 g ginger (fresh)
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salt for the cucumbers

Method
Peel the cucumbers, cut them through lengthwise and remove the seeds with a teaspoon. Salt them and let them rest for at least 1,5 hours (prepare the sweet peppers in the meantime, see next step). Wash them and use the liquid elsewise or pour it away. Chop the cucumbers in pieces.

Preheat the oven to 180°-200°C. Wash the sweet peppers, cut them into halves or quarters and put them on a baking tray, skin up. Roast them in the oven until their skin is black and throws blisters.

Remove the tray, carefully take the sweet peppers off the baking tray and put them in a bowl, quickly put kitchen foil on it so the sweet peppers start to sweat. Let them cool down for some time and remove the skin. (You can also put the sweet peppers in a plastic bag which is usually used for freezing food and close it with a knot.)

Chop the rest of the ingredients and put it all in a pot. Bring to boil and cook on little flame for about 30 minutes, season with salt, pepper and sugar, then blend it with a hand blender until it´s got the texture you want.

Pour it into twist-off-jars, turn them round to stand on their lid for 10 minutes, then turn around again to cool off fully.