Ajvar od pecenih paprika (Ajvar Balkans roasted peppers sauce)

Sastojci: 1.5 kg paprike (kvalitetne i zrele slatke crvene paprike, najbolje kurtovske kapije ili prizrenke, paprika sa dve strane), 210 ml suncokretovog ulja, 2 kašike vinskog sirćeta, so po ukusu.

Priprema:

1. Ispeci paprike - Kako ispeci cele paprike?

2. Očišćenje paprike sameljite ili isecite sitno.

3. Siru serpu premazati uljem. Stavite paprike. Ostatkom ulja prelijte paprike i ostavite ih 30 minuta da upiju ulje.

4. Zagrevati paprike na visokoj temperaturi (6) i kada počne da ključa smanjite temperaturu da ajvar može da se krčka, srednje nisku (3). Morate da konstantno mešate da ne zagori. 

Ajvar je gotov kada sva tečnost ispari, a masa postane gusta i ujednačena. 

5. Pred kraju kuvanja, dodajte sirće i so po ukusu. Promesati i kuvati kratko da se sjedini.

6. Sterilisite tegle.

6b. Gotov ajvar sipajte u vruce tegle. Ostavite jedan prst prazno.

7. Stavite ih u rernu koju ste zagrejali na 200 C i zapecite 10 minuta. 

8. Nalijte tegle uljem.

Da se spreči kontakt vazduha i ajvara.

9. Zatvorite tegle poklopcem.

10. Okrenite ih naopako, tako da stoje na poklopcu i ostavite na toplom da se polako hlade. 

Najbolje je da ih umotate u ćebe i ostavite da odstoje narednih 48 sati. 

11. Ohlađene tegle čuvajte na mračnom i hladnom mestu.

12. Nakon što ih budete otvorili, cuvati u frižideru.

Ingredients: 1.5 kg of red pepper (quality and ripe sweet red peppers, peppers with two sides), 210 ml of sunflower oil, 2 tablespoons of wine vinegar, salt to taste.

Preparation:

1. Roast peppers - How to roast whole peppers?

2. Clean the pepper, grind it or cut it finely.

3. Coat the wide pot with oil. Add peppers. Pour the rest of the oil over the peppers and leave them for 30 minutes to absorb the oil.

4. Heat the peppers at a high temperature (6) and when it starts to boil, reduce the temperature so that the ajvar can simmer, medium-low (3). You have to stir constantly so it doesn't burn.

Ajvar is ready when all the liquid evaporates, and the mass becomes thick and uniform.

5. Near the end of cooking, add vinegar and salt to taste. Stir and cook briefly to combine.

6. Sterilize the jars.

6b. Pour the finished ajvar into hot jars. Leave one finger blank.

7. Put them in the oven that you have heated to 200 C and bake for 10 minutes, to make the crust on the top.

8. Fill the jars with oil.

To prevent contact of air and ajvar.

9. Close the jars with lids.

10. Turn them upside down so that they stand on the lid and leave them in a warm place to cool slowly.

It is best to wrap them in a blanket and let them rest for the next 48 hours.

11. Store the cooled jars in a dark and cool place - best in pantry.

12. After you open them, store them in the refrigerator.