Traditional Leskovac Ajvar from Roasted Red Peppers
Leskovac ajvar is a pepper-only Serbian preserve made by roasting red horn peppers, peeling and draining them thoroughly, then grinding and slowly cooking them with sunflower oil until glossy and spoon-thick.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Roast the whole peppers over charcoal or under a very hot broiler, turning until blackened all over and soft.
- 2
Cover the hot peppers for 15 minutes, then peel and remove every stem and seed without rinsing.
- 3
Drain the cleaned peppers in a colander for at least 6 hours or overnight.
- 4
Grind the peppers through a meat grinder or chop to a fine, slightly textured pulp; do not blend to a foam.
- 5
Cook in a wide heavy pot over medium-low heat for 2 to 2 1/2 hours, stirring and adding sunflower oil gradually.
- 6
When a spoon leaves a path that closes slowly, season with salt and optional vinegar. Cool promptly and refrigerate or freeze.
Cook notes
Tips
Let the ajvar cool before storing to enhance its flavor.
Serve ajvar at room temperature for the best taste.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store ajvar in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze ajvar in small portions for up to 3 months.
Substitutions
- Use another fleshy red horn pepper if Kurtovska kapija is unavailable.
- Do not replace sunflower oil with strongly flavored olive oil for the traditional profile.
What to Serve With
- Grilled meats like chicken or pork
- Fresh crusty bread
- Cheese platters
Common Mistakes
- Leaving seeds or black skin in the pulp.
- Skipping the long draining step.
- Using a blender instead of keeping a fine pepper texture.
- Stopping before the ajvar is glossy and spoon-thick.
Recipe FAQ
Does Leskovac ajvar contain eggplant?
This Leskovac-style version is pepper-only; eggplant belongs to other regional variations.
How should homemade ajvar be stored?
Cool it promptly and refrigerate for up to one week, or freeze portions. Shelf-stable canning requires a tested preservation process.
Why must the peppers drain?
Draining removes excess water so the ajvar concentrates without hours of unnecessary boiling.
Kitchen tools
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Baking sheet
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Chef knife
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Cutting board
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Measuring spoons
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