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How To Make Ajvar, Balkan-style Roasted Red Pepper Sauce

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What’s Ajvar? How do you make roasted red pepper sauce? Guess what? They’re the same thing! We’ve got the answers and the perfect recipe too.

What is Ajvar?

Ajvar is a red pepper sauce or spread that’s most commonly linked to the cuisines of Serbia and Croatia. It’s believed to have originated during the Ottoman Empire, when roasting vegetables, like peppers and eggplants, became a popular way to preserve food for the colder months. In it’s most basic version, ajvar is made with red peppers, sometimes mixed with eggplant and garlic. Traditionally, it was made in the fall, during the pepper harvest, and then canned for use in winter.

Over time, this roasted red pepper sauce spread throughout the Balkans, with each country adding its own twist to the recipe. In places like Serbia, Macedonia, and Croatia, ajvar is a kitchen staple, often made in large batches to share with family and friends.

How Does Ajvar Taste?

Ajvar is a red pepper sauce with a bold, unique flavor that blends sweet, smoky, and slightly tangy notes. The roasted red peppers give it a rich sweetness, while the roasting process adds a smoky depth. Eggplant and garlic bring earthiness and savory flavor, and vinegar gives it just the right amount of tang.

The texture of ajvar can be smooth and spreadable, like a classic sauce, or chunkier, like a dip or relish. Our ajvar canning recipe suggests blending the ingredients for a sauce-like consistency, but if you prefer a thicker, dip-style texture, you can use a meat grinder to mince them instead.

Choosing The Right Ingredients For Your Ajvar Sauce

This roasted red pepper sauce is all about the peppers, and choosing the right ones is key to making the perfect batch.

If you ask any of our Serbian friends, they’ll tell you that unless you’re using Ajvarski Peppers, you’re not making real ajvar.

Photo: Ajvarski Peppers by RareSeeds

However, since Ajvarski peppers aren’t easy to find in our neck of the woods, we’ve chosen the next best thing: Red Shepherd Peppers. Shepherd peppers are a sweet, red variety commonly used in Balkan cuisine. They’re smaller and elongated, turning bright red when ripe. These peppers are sweet, mild, and juicy, with thicker flesh compared to regular bell peppers. While Ajvarski peppers are hard to find in North America, shepherd peppers are much easier to come by.

But don’t worry if you can’t find either variety—fully ripe red bell peppers will work just fine!

How Is Ajvar Different From Other Red Pepper Sauces

What makes ajvar special is how the peppers and eggplants are prepared. First, we roast them in the oven, which brings out their natural sweetness and adds a smoky flavor to both peppers and eggplants . After roasting, the vegetables are left to rest, which helps the flavors develop even more. This process gives ajvar a depth of flavor that you can’t get from raw or sautéed vegetables.

ajvar canning recipe ingredients
poke peppers and eggplants with a fork before roasting them in an oven
poke peppers and eggplants with a fork before roasting
roast eggplants and peppers on a parchment lined baking deck
Vegetables are ready when charred and fully collapsed
Vegetables are ready when charred and fully collapsed
One of the ways to steam vegetables is using plastic wrap to tightly wrap the bowl with the vegetables
Use plastic wrap to cover the bowl with vegetables
steamed peppers are easy to pill
steamed peppers are easy to pill
eggplant flesh and peeled peppers ready to be minced or blended
eggplant flesh and peeled peppers ready to be minced or blended
texture and consistency of our red pepper sauce, ajvar
texture and consistency of our red pepper sauce, ajvar

Ajvar: Roasted Red Pepper Sauce Recipe for Canning

Learn how to make homemade ajvar, a tasty red pepper sauce from the Balkans. This smoky, sweet, and tangy sauce is made with roasted red peppers, eggplants, garlic, sugar, salt, and vinegar. It’s great as a spread on bread or served with dishes like grilled meats, pasta, and rice. Our ajvar canning recipe is all about how to make ajvar the traditional way, plus, tips for storing it in the fridge or canning it for long-term storage.
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Ingredients

  • 5.5 lb. 2.5 kg sweet red peppers
  • 2 lb. 900 g. eggplants
  • ¼ lb. garlic 113 g. garlic
  • ½ cup 120 ml. sunflower oil
  • ½ cup white wine vinegar
  • 2 ½ tbsp. sugar
  • 1 ½ tbsp. salt
  • 1 small spicy pepper or to taste

Instructions

Prepare the Vegetables:

  • Preheat the Oven: Set your oven to 450°F (230°C).
  • Prepare the Peppers and Eggplants: Wash and dry the eggplants and sweet peppers. Poke several holes in the eggplants and peppers with a fork. Place the whole peppers and eggplants on a baking sheet lined with parchment paper or foil.
  • Roast the Vegetables: Roast vegetables in the oven for 20-30 minutes, turning every 10 minutes to ensure even charring. The skin of the eggplants and peppers should be blistered and blackened in spots when done.
  • Cool and Steam: Remove from the oven and transfer the vegetables to a bowl. Cover with a lid or plastic wrap and let them steam for at least 1 hour.
  • Peel and Seed: Once cool enough to handle, peel the skin off the peppers (it should come off easily) and remove the seeds. Scoop out the flesh of the eggplants with a large spoon, leaving the skin behind.

Blend and Prepare the Mixture:

  • Blend the Ingredients: Add the peeled peppers, eggplants, spicy pepper, and garlic to a blender. Blend until smooth.
  • Transfer to Pot: Pour the blended mixture into a large, heavy-bottomed, wide pot (deep enough to prevent splattering).
  • Add Oil, Salt, and Sugar: Stir in the sunflower oil, salt, and sugar, mixing well.

Cook the Ajvar:

  • Simmer the Mixture: Bring the red pepper sauce mixture to a boil over medium-high heat. Once it starts boiling, reduce to medium-low and cook for about 1 hour, stirring every 15-20 minutes to prevent sticking.
  • Check for Doneness: The red pepper sauce mixture should reduce and thicken, with most of the liquid evaporated. To check for doneness, drag a spoon across the bottom of the pot and see if the sauce leaves a visible trail. If it does, the ajvar is ready. If the sauce runs back quickly, cook for a few more minutes and test again.
  • Add Vinegar: Once done, stir in the white wine vinegar, mix well, and turn off the heat.

Can the Ajvar Sauce:

  • Jar the Ajvar: Ladle the hot ajvar sauce into clean, sterilized canning jars.
  • Process the Jars: Process the jars in a boiling water or steam canner according to the times listed in the canning table below.
  • Cool and Store: Allow the jars to cool completely before storing in your pantry.
Learn how to prepare mason jars and lids for canning

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot
  Process Time at Elevations of:
Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Pints (16 oz, ~500ml) 20 min 25 min 30 min
 
Preserve Type Appetizer | Condiment | Savory Spread
Cuisine Eastern European
Keyword Ajvar sauce | Ajvar spread | Balkan Homemade Ajvar | Balkan Pepper Spread recipe | Recipe for roasted red pepper sauce | Roasted Red Pepper Relish

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

Canning tools we use: If you are in the market for a reliable atmospheric steam canner, consider VKP brands made canners.

Want to learn more? Read our steam canners review.

Frequently Asked Questions

Can You Heat Ajvar?

Yes, you can heat ajvar! It’s a versatile condiment that works both cold and warm. Gently warming ajvar enhances its flavor and makes it even more delicious as a topping or sauce. For example, you can heat it and serve it with grilled meats, roasted vegetables, or pasta. Just be sure to warm it over low heat to avoid burning it, as its high vegetable content can scorch easily.

Should I Be Using Pressure Canner To Process This Ajvar Sauce?

Low-acid foods like peppers, eggplants, and garlic don’t have enough acidity to stop the growth of Clostridium botulinum, the bacteria that causes botulism. A boiling water bath canner only reaches 212°F (100°C), which isn’t hot enough to kill these bacteria. In contrast, a pressure canner reaches 240°F (116°C) or higher, making it essential for safely preserving low-acid foods.

However, for this ajvar canning recipe, you must roast the peppers and eggplants in the oven at 450°F (230°C). This high heat destroys the bacteria that can cause botulism. Additionally, by adding vinegar to the cooking ajvar mixture, you increase its acidity. For these reasons, we recommend using a boiling water bath or steam canner instead of a pressure canner to make this red pepper sauce shelf-stable.

I Don’t Want To Can Ajvar; Can I Store It In The Fridge?

If you don’t want to can your ajvar, storing it in the fridge is a great alternative! First, make sure to use clean, airtight containers or glass jars with tight lids to keep it fresh. With proper storage, this red pepper sauce can last up to one month. However, if you decide to use glass jars, it’s a good idea to sterilize them beforehand, just like you would for canning. This extra step can extend its shelf life even further, allowing it to stay fresh for up to six weeks or more.

Ajvar vs Zacusca?

Ajvar is most closely associated with the Balkans, especially Serbia and Croatia. It is primarily made with roasted red peppers, and sometimes eggplant, garlic, and oil. It is typically smooth or slightly coarse with a smoky flavor.

Zacusca comes from Romania and is a traditional part of Romanian and Moldovan cuisine. It is made with roasted eggplant, peppers, onions, tomatoes, garlic and often tomato paste. Unlike ajvar, zacusca is usually chunky and never paste-like

Can I Freeze Ajvar?

While we haven’t tested this ourselves, sauces with oil, like this roasted red pepper sauce, usually freeze quite well. You might notice some separation when the sauce thaws, but don’t worry—just give it a good stir, and it should return to its original texture.

How To Use Ajvar, Red Pepper Sauce?

Whether you call it Serbian ajvar or Croatian ajvar, you have a versatile roasted red pepper sauce that you can use in many different ways! Here are some ideas for how to enjoy it:

  1. Ajvar with Bread: Spread ajvar on fresh bread or toast as a quick snack or appetizer. It’s especially delicious with crusty bread or flatbreads.
  2. With Grilled Meats: Serve ajvar alongside grilled meats, like chicken, lamb, or sausages.
  3. Ajvar with Pasta: Mix ajvar into pasta for a unique sauce. It pairs perfectly with both long pasta like spaghetti or short shapes like penne. Add a sprinkle of cheese for an extra touch!
  4. With Eggs: Top scrambled eggs or fried eggs with ajvar for a simple, tasty breakfast. You can also mix it into omelets for an added layer of flavor.
  5. Ajvar with Rice: Stir ajvar into cooked rice for a flavorful side dish. The smoky flavor of of ajvar will make the rice more exciting.
  6. With Cheese: Pair ajvar with cheese, such as feta, goat cheese, or cream cheese, for a tasty snack.

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