Every autumn, the smell of roasted red peppers fills the streets of Macedonian towns and villages. Ajvar-making is a tradition, almost a small holiday. Families gather together in yards, on terraces, or in village gardens. Men roast peppers over open fire or grills, women peel and grind them, and children run around stealing the first smoky, sweet bites.
The process takes a whole day, sometimes even a weekend. It is a ritual of patience, laughter, and togetherness, where neighbors visit each other to compare whose ajvar is thicker, sweeter, or spicier this year. The result is jars filled with deep red, velvety pepper spread, a flavor that will bring summer’s warmth to the cold winter months.
Yes, ajvar can easily be bought in stores today, and many families choose the convenience of ready-made jars. But nothing comes close to the taste, smell, and joy of homemade ajvar cooked slowly, stirred carefully, and shared with family.
Whether you spread it on freshly baked bread for breakfast, pair it with white cheese, or serve it next to grilled meat, ajvar remains one of Macedonia’s most beloved culinary treasures. And this recipe is a tried and true way to make it at home.
This recipe includes both the classic version with eggplant (for a silkier, slightly milder ajvar) and the pure pepper version without eggplant (for a sweeter, brighter flavor).
Ingredients
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25 kg red peppers (meaty, sweet variety – “Kurtovska kapija” is ideal)
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Optional: 5–8 medium eggplants (for a smoother, slightly smokier ajvar, reduce peppers if adding eggplants)
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2 L sunflower oil
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200 ml wine vinegar
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200 g sugar
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salt to taste (adjust to taste near the end)
Step 1 – Roast the Vegetables
Roast peppers (and eggplants if using) until skins blister and turn dark. Outdoor grilling or open flame gives the best smoky taste, but the oven works too.
Tip: Place roasted peppers in a covered pot or cloth for 15-30
minutes to sweat. This makes peeling much easier.
Step 2 – Peel and Drain
Peel peppers (and eggplants if used) while still warm. Remove stems and seeds from peppers. Drain well to remove excess liquid for a thicker ajvar.
Step 3 – Grind
Grind peeled peppers (and eggplants if used) in a meat grinder or food processor. Coarse grinding gives a rustic texture, fine grinding gives a smoother spread.
Step 4 – Cook the Mixture
Place ground mixture in a large pot and cook over medium heat for 60 minutes, stirring often so it doesn’t stick.
Step 5 – Add Oil
Slowly pour in the oil, stirring constantly so it blends in. Cook for another 30 minutes or until the ajvar is thick, glossy, and leaves a trail when you drag a spoon through it.
Step 6 – Season
Add salt 1 by 1 tablespoons, sugar, and vinegar in the end. Stir well and taste — adjust if needed.
Step 7 – Jar the Ajvar
Fill sterilized jars with hot ajvar. Seal and flip jars upside-down for a few minutes to create a vacuum seal.
Tip: Once opened, keep ajvar refrigerated and cover the surface with a thin layer of oil to preserve freshness.
Serving Suggestions
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Spread on warm bread for a perfect Macedonian breakfast
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Serve with grilled meat, sausages, or cheese platters
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Use as a sandwich spread, wrap filling, or pasta base
Ajvar Tips
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With eggplant: You get a creamier texture and slightly smoky depth
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Without eggplant: You get a thicker, sweeter, more pepper-forward flavor
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Choose meaty peppers: Thick-fleshed peppers yield the best ajvar
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Taste as you go: Adjust seasoning near the end for a perfect balance
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Work in batches: Large amounts cook more evenly in multiple pots
FAQ – Ajvar Questions
Can I skip the eggplant?
Yes — simply increase the pepper amount slightly. This version will be sweeter and more vibrant.
Does eggplant make ajvar bitter?
No, if roasted well. Eggplant actually softens the flavor and gives ajvar a creamier consistency.
How long does homemade ajvar last?
Properly sealed jars can last up to 12 months in a cool, dark place. Refrigerate after opening.
Can I freeze ajvar?
Yes — freeze in small jars or containers. Thaw overnight in the fridge.
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