time: About 1 hour
Cooking time: 2–3 hours
Total time: About 4–5 hours
Yield: Approximately 8–10 medium jars
Ingredients
- 10 kg ripe, fleshy red peppers
- 2 kg eggplants
- 5–6 fresh chili peppers, optional
- 500 ml sunflower oil or mild olive oil
- 2–3 heads of garlic
- 2–3 tablespoons salt, or to taste
- 2 tablespoons sugar
- 150 ml white vinegar
Choosing the Best Peppers
Long, fleshy red peppers are ideal for ajvar because they have a naturally sweet flavor and contain less water than thinner varieties. Choose peppers that are:
- Fully ripe
