Ajvar Hot Sauce

Occasionally, we’d want to create dishes out of our usual and spice things up a little bit, right? And it would really be convenient to have something stored in our fridge to add flavors to our regular meals.

We have this recipe that will work perfectly for you! With its right mix of sweet, tangy, and spicy, this Ajvar Hot Sauce will spruce up your dining table!

Let get these ingredients ready:

5 red peppers

2 medium eggplants

2 cloves garlic, chopped

2 tsp. smoked paprika

2 tsp. chili powder (or more for a really hot sauce)

3 tbsp. apple cider vinegar, salt and pepper

You can start by preheating the oven to 460°F (240°C) and lining a baking sheet with baking paper. Then can place the peppers and eggplants on the baking tray and roast until the skins have blackened, for around 20-30 minutes.

Next, transfer the peppers to a bowl and when cool, peel and deseed the peppers. Also, have the eggplants and scoop out the flesh. Transfer the flesh of the peppers and eggplants to a food processor and purée.

Afterwards, place the purée in a pan over medium heat and add the remaining ingredients. Season it with salt and pepper and bring to a boil, then reduce the heat to low and simmer gently for 10 minutes. Remove the sauce from the heat and set aside to cool

And lastly, transfer the sauce into a jar or airtight container and store in the fridge for 1 week.

This easy, no fail recipe is guaranteed to spice up your next meal!

Ajvar Hot Sauce

Difficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

30

kcal

Note: This recipe makes around 2 cups (500ml) of sauce which is roughly 16 servings.

Ingredients

• 5 red peppers

• 2 medium eggplants

• 2 cloves garlic, chopped

• 2 tsp. smoked paprika

• 2 tsp. chili powder (or more for a really hot sauce)

• 3 tbsp. apple cider vinegar

• salt and pepper

Directions

• Preheat the oven to 460°F (240°C). Line a baking sheet with baking paper.
• Place the peppers and eggplants on the baking tray and roast until the skins have blackened, around 20-30 minutes.
• Transfer the peppers to a bowl and when cool, peel and deseed the peppers. Also, halve the eggplants and scoop out the flesh. Transfer the flesh of the peppers and eggplants to a food processor and purée.
• Place the purée in a pan over medium heat and add the remaining ingredients. Season with salt and pepper and bring to the boil, then reduce the heat to low and simmer gently for 10 minutes. Remove the sauce from the heat and set aside to cool.
• Transfer the sauce into a jar or airtight container and store in the fridge for 1 week.