Aivar

Aivar

Category: Blanks

Kitchen: Serbian

Ingredients
Red bell pepper	3 Kg
Garlic	2 heads
Vegetable oil	2 cl l
Salt	generous pinch

Cooking method

• We are waiting for the season of ripe bell peppers and hurry to the market. Only red fruits are suitable for this dish.
• We wash them, put them whole on a baking sheet and send them to the oven, preheated to 230 grams for 15 -20 minutes.
• Here they are handsome.
• 
• They come out of the oven handsome tanned.
• 
• Now you need to steam them, this is necessary to make the skin easier to remove. A glass bowl and cling film will help us, but you can
• and just in a saucepan with a lid. Let's stand for 20 minutes.
• 
• We take it out in turn, remove the skin, cut it (carefully the hot liquid inside the pepper) and clean the inside of the seeds.
• Then we put the peppers in a sieve and put an empty container under them, we need to remove the excess liquid from their peppers.
• 
• I usually leave it like this overnight.
• In the morning, I send the pepper to a blender, and then transfer it to a saucepan with a thick bottom. We begin the process of boiling over low heat,
• it is advisable not to leave and stir so as not to burn. Salt, add rast. oil, garlic through a press.
• As a result of boiling, we get a thick paste of peppers. As it begins to puff and spit (CAREFULLY !!!), then it's ready.
• 

The dish is designed for

Get 1 half liter from 3 kg

Time for preparing:

The process is lengthy

Note

Since the process is long, and the output of the finished product is small, I think it is worth starting immediately with a bag of red pepper and connecting the whole family to the process. Which I do, sometimes.

[Elenochka Nikolaevna]

Elenochka Nikolaevna, Lena, thank you very much!
I will definitely try to cook and compare with our favorite purchased Croatian one), however, if I buy pepper !!!

[Elenochka Nikolaevna]

Elenochka Nikolaevna, eeeeh! Didn't wait! Aivara cooked only 3 kg of pepper in the Bulgarian version ... I'll have to buy more!

Thank you very much for the recipe!

[Elenochka Nikolaevna]

Elenochka Nikolaevna, thanks for the recipe)
By the way, this is a Serbian dish, sauce))

Delicious recipe, must try

Girls, try not health. I closed the jar myself today.

What a coincidence! I recently prepared a lutenitsa, and in the store next to the jars of lutenitsa I saw ayvar. I think, is there such a recipe on our forum? I wanted to read the differences. And he is just straight from the tin
Can hot peppers be added?
We liked Lyutenitsa. I am sure that ayvar is delicious too!
Where to store ayvar? In the refrigerator or just in the closet? Without sterilization?

Where to store ayvar? In the refrigerator or just in the closet? Without sterilization?

I spent the whole last winter in a regular closet. No sterilization.

Lena, tell me, maybe you need some special peppers for the aivar? I did it for the first time last year (and tried it too). In some program, the Serb chef mentioned that it was made from a certain kind of peppers. I did it from my own, ordinary ones that I raised. These are:



I did it according to all the rules, but I still did not understand why all the Balkans are fanatical about ayvar. There is almost no aroma of pepper as such, the taste is also not to say that bright. So I think, maybe I took the wrong peppers?

And I did it today too. A little did not fit in the jar and I left it to try. Oh! Vkuuuusnooo !!!!
Very, very! True, I added a little sugar to enhance the taste)
Lena, thanks for the recipe!
Yes, I did it in a Teflon pan, absolutely nothing burns, it's very convenient!

In some program, the Serb chef mentioned that it was made from a certain kind of peppers.

You watched Serge Markovich, they use such long peppers. We have seen such on the market only once. Therefore, I cook from ordinary ones, it seems that I will not prepare for the use this year. Or mine will fill up and stop carrying banks.

There is almost no aroma of pepper as such, the taste is also not to say that bright. So I think, maybe I took the wrong peppers?

There are recipes for aivar where salt, sugar, vinegar and hot peppers are added.

You watched Serge Markovich, they use such long peppers. Here I have seen such on the market only once.

Yes yes exactly! )))) Macedonian, in my opinion.

There are recipes for aivar where salt, sugar, vinegar and hot peppers are added.

I did just that, only without chili. Anyway, something is missing for my taste, some kind of zest ...

This year I will try a classic Serbian recipe, when a marinade is made and pepper is cooked in it, and then it is ground and boiled down. And I'll add the eggplants. Still, after several months of storage, baked peppers completely lose their aroma, maybe eggplants will save the day.

With eggplant, I do it according to the same principle as with pepper. I take them equally.
But before boiling, I additionally grind it through a sieve so that the eggplant seeds do not come across.



The grease is darker in color than pure peppers.

The grease is darker in color than pure peppers.

Looks very appetizing. Maybe not as effective as from bright red pepper, but for some reason it immediately seems that it is delicious.

[Elenochka Nikolaevna]

Elenochka Nikolaevna, Elena! You get something like Pinjur. There is such a Macedonian dish.

Mmm, how delicious it must be! Now you need to look for peppers to try!

[Svetlana]

With eggplant, I do it according to the same principle as with pepper.

I also like it with eggplant. And you get the perfect consistency!

So I think, maybe I took the wrong peppers?

The pepper for aivar is called Kapia.
We have it on sale during the season, but the price is two to three times higher.
I somehow took it for interest, I did not notice much difference in taste and aroma.
You have wonderful peppers in the photo for everything, especially your own.

This year I will try a classic Serbian recipe, when a marinade is made and pepper is cooked in it, and then it is ground and boiled down.

I also do it according to this recipe, only add a few hot peppers.
Only not small stinging ones, but such, medium-sized peninsular.




Svetlana,

Please explain one point. We add garlic when we puree from vegetables, and it turns out, albeit small, but still in pieces. Leave it like that? Or go again with a blender?
And thanks for the tip to leave the baked vegetables in the colander for a while, the juice has drained out all, there is even nothing to evaporate