The best harvesting of sweet peppers for the winter: Ajvar-Serbian. The aroma is beyond words!

Ajvar is a dish Balkan cuisine. The Serbs, Croats, and Macedonians consider it their national. Aivars is a universal product: consistency and non-uniform structure allows to use it as a sauce for meat, as a vegetable side dish, as a spread on sandwiches.





The canonical recipe from Aivars not, because every Balkan family it is cooked differently and with different severity. Density also can vary from watery puree to a thick paste. But the presence of pepper, meaty and flavorful — always.





Harvesting of bell peppers on immigrationthe

• 3 kg of red fleshy peppers
• 2 bulbs
• 10 cloves of garlic
• 1 piece of chili pepper
• 250 ml of vegetable oil without smell
• 100 ml Apple cider vinegar or juice of 1/2 lemon
• 1 tablespoon of sugar
• salt to taste

Cooking

1. Rinse the pepper, lay out on a baking sheet, sabaki to darkening at a temperature of 200 degrees. It's great to have a grill: get even better!
2. Place grilled peppers in a plastic bag, the edge of the wrap. Prepare a few minutes, to then easily separate the skin. Seeds also take.
3. Onion cut into half rings and passerby in a small amount of vegetable oil until Golden brown.
4. Browned onion, garlic, chilli and roasted peppers grind. Pour the mass in a deep cauldron, pour oil, add salt, sugar and put on fire.
5. After boiling, boil the sauce for 10 minutes, then taste, adjust the salt, add vinegar or lemon juice. Again, bring to boil, then pour in sterilized jars, yupor and leave covered until cool.

Only after tasting the finished Aivar, you will know that the efforts and time spent not in vain! Taste — it is impossible to break away from the banks, not to mention the fact that the aroma will gather all the neighbors until the sauce will cook...

Will certainly share this recipe, do not deprive them of the opportunity to enjoy this delicious dish!