Roasted capsicum relish | Ajvar

I made this Ajvar recipe the other day and coming home from work on Friday night I just felt completely exhausted; from the work, people, general goings on. And hungry. I opened the fridge to find in a ceramic dish (the dish I used for the photo above) I still had some Ajvar left. And all of a sudden I was excited! (I know, it's only Ajvar!) So I made two slices of toast and smothered them with this roast capsicum goodness and the smell and that first bite just made me feel better.

That's the thing with Ajvar - it's comforting.

And it doesn't matter geographically who invented it. My vote goes to the Macedonians but geez, it's eaten all around Eastern Europe (and in Croatia) that it's a staple everywhere. You can't really turn up to a Croatian house and stay the night without someone asking the next morning if you want Ajvar with your breakfast. Or if someone is making a sandwich. Or with a mezze plate (it is a taste sensation with cold meats). Or as the essential condiment with cevapi (skinless sausages). Ajvar goes with everything.

Of course you can also buy it in glass jars from any deli, no matter where you are in the world. But it's not the same. I definitely find it too acidic and who wants extra preservatives? When you can make it yourself, to suit your own palate, it's that much better.

Traditionally Ajvar would be preserved in the summer for use over the colder months, you can do this as well, but you'll need a good 20 kilos of capsicums and the space to make it all happen! Or just make it as you need it.

Anyway here is the recipe that I used and it worked a treat!

Let me know if you try this recipe and what you thought

Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let's live!)