Fresh and Easy Ajvar Sauce is Super Versatile

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Impress your friends with this Easy Ajvar Sauce that’s as simple as it is delicious. Perfect for dipping, stirring, and even tossing with pasta for an easy meat free meal.

 

I was introduced to this deliciously versatile sauce when I travelled to Bosnia for work. Right after I got married. Congratulations! You have just gotten married and now you must leave your husband and travel across the pond for work. Fun times.

 

If you know me at all, I will never miss and opportunity to peruse a grocery store. Remember, I love all things kitchen and food related. One of our counterparts in Bosnia was kind enough to take me to a grocery store. And I gotta tell you, it was so much fun!

 

I saw things I’d never seen at the grocery before. Quail eggs next to chicken eggs for one. An interesting name vodka and an obsession with tubed sauces. I saw mayonnaise, tartar sauce, and even horseradish in a tube. I managed to schlep home a jar of ajvar sauce and some rakija. Both of which were worth the effort I took to pack them so they wouldn’t break.

 

 

What is Ajvar Sauce?

 

Ajvar is a vibrant, smoky sauce that is crafted from slow-roasted red peppers and creamy eggplants. They are blended with a touch of garlic and a whisper of vinegar. This sauce is a staple in many Balkan pantries. Its rich, velvety texture and farm fresh flavor make it an irresistible companion to breads, meats, and cheeses, or simply tossed with pasta for a meat free dinner.

 

History of Ajvar Sauce

 

The roots of ajvar reach deep into Balkan soil. The name “ajvar” is believed to derive from the Turkish word “havyar,” meaning caviar. This is a nod to its prized status on the dining table. Serbia, North Macedonia, and surrounding countries all lay claim to creating this sauce. While its precise origins are still unclear, it’s presence at fall family gatherings is universal across the region.

 

 

Historically, ajvar was made in large batches at the end of the pepper harvest. Families would gather to roast and peel mountains of red peppers and eggplants. The vegetables are simmered over open fires. The resulting fiery red sauce was ladled into jars. They offered a vibrant taste of late summer throughout the winter. Over time, ajvar evolved from a homemade staple to a commercial delicacy. However, its importance at the dinner table remains the same.

 

Ajvar vs Ayvar: Which is Correct?

 

Originally, I shared my pasta as Ayvar pasta, but that is incorrect. Ayvar is a common misspelling, likely influenced by phonetic pronunciation. In Balkan languages using the Latin alphabet, “ajvar” is standard—pronounced “eye-var,” with the “j” giving a “y” sound. The correct spelling is “ajvar” but no matter how to spell it all tastes fresh and delicious.

 

 

Why Farm Fresh is Best for This Ajvar Recipe

 

With so few ingredients making this easy sauce, those ingredients need to be top quality. Which is why farm fresh produce is the best. Their sweetness and juiciness are impossible to replicate with supermarket produce. When you use vegetables harvested at their peak, the resulting sauce bursts with natural flavor, color, and aroma.

 

Farmers’ markets and home gardens are the best sources for ajvar’s foundation. Look for peppers with taut, glossy skins. Eggplants should feel heavy for their size and have no blemishes. The reward? An ajvar that truly captures the exuberant spirit of this classic and beloved sauce.

 

 

Ingredients for Ajvar

The beauty of ajvar is its simplicity. A classic recipe requires only a handful of ingredients so make sure they’re the freshest ingredients possible.

Refrigerator ingredients – red bell peppers, eggplant

Pantry ingredients – garlic, balsamic vinegar, sugar, crushed red pepper flakes

 

Instructions to Make Ajvar Sauce

 

There are several different ways to make ajvar, but this one is an easy recipe. Preheat the oven to 400 F. Cut the stem end off the eggplant and cut the eggplant in half. Cut the stem end off the bell peppers and remove the seeds and membrane. Slice them in half, too.

 

Line a baking sheet with foil. Coat the foil with olive oil and rub the vegetables with olive oil before putting cut side down on the foil. Sprinkle the vegetables with salt and pepper. Bake at 400 F for 20 to 25 minutes or until they are soft and beginning to char. Alternatively, you could grill the vegetables until the skins are blistered and charred.

 

 

I peeled the eggplant, but I did not peel the bell peppers. If you want to peel them, then place them in a zip top plastic bag and let them cool enough to handle. This helps loosen the skin to make it easy to peel. Place the vegetables in a blender with the garlic cloves and pulse until coarsely chopped. Pour in the olive oil, balsamic vinegar and sugar. Process until smooth and creamy. Add salt and pepper to taste.

 

Some simmer the ajvar after pureeing it. This would deepen the flavor of the ajvar, but I don’t believe it’s necessary. This sauce has rich and deep flavors without the added step. But feel free to simmer your sauce. This will make it thicker so keep some vegetable broth on hand in case it gets too thick.

 

I stored mine in a plastic container in the refrigerator until I was ready to use it. Which was about a week after making it. If you want it to last longer, you can store it in an airtight jar in the refrigerator for up to 2 weeks. Or freeze it for a couple of months.

 

 

Different Uses for This Easy Pepper and Eggplant Ajvar Sauce

 

Traditionally, ajvar is spread on rustic bread or served alongside grilled meats. However, its uses extend far beyond that. First, it’s great as an appetizer. Serve it alongside some hummus, olives, cheese, and flatbreads as part a mezze platter. It’s great on its own spread on top of crostini or a base for bruschetta.

 

It makes a great sandwich spread. Use it in place of mayonnaise or mustard on your favorite sandwich. Including burgers. Ajvar adds a kick of flavor to your favorite burger recipes. But it’s really great with these qofte sliders. It is great with grilled vegetables, too. Then there’s ajvar pasta. Toss it with some hot pasta for a quick and delicious meat free meal.

 

Some unique uses are a base for pizza instead of tomato sauce. Especially if it’s a Mediterranean breakfast pizza. Finally, try spooning it over some poached eggs instead of hollandaise for a twist on a benedict.

 

 

What Does Easy Ajvar Sauce Taste Like?

 

This easy ajvar sauce is sweet and rich from the roasted red peppers. The eggplant makes it silky-smooth and gives this sauce a hearty flavor. Then there’s the subtle kick from garlic and vinegar. This ajvar recipe has a kick from the crushed red pepper flakes. Feel free to add more if you want it spicier. Or omit it if you don’t want your sauce spicy at all.

 

Each spoonful offers a balance of sweetness, acidity, and savory. This makes ajvar both comforting and scrumptious. It’s a sauce that invites creativity in finding all the different ways you can use this simple and easy yet totally versatile sauce. Once you’ve tasted homemade ajvar, you’ll understand why it’s cherished from Belgrade to Skopje and everywhere in between.

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