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Ajvar from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (page 20) by Emily Kaiser Thelin

  • green bell peppers
  • sweet red peppers
  • eggplants
  • garlic
  • black peppercorns
  • dried red pepper flakes
  • unfiltered cider vinegar

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Notes about this recipe

  • L.Nightshade on January 13, 2019

    Outdoor grilling was not in the cards, so the red bell peppers, poblano, and eggplant were all done under the broiler. In a totally inauthentic last-minute detour, I put everything in the food processor instead of mushing it all with my hands. I did do the garlic and salt in a little mortar though! This poblano pepper was unusually hot, so I omitted the cayenne, using only Aleppo. Heeding the note that the flavor improves daily, I made this several days before its scheduled appearance at dinner. I did taste it daily, and it did develop nicely. I missed the mild smokiness usually found in ajvar, and know it would be better had I grilled the peppers and eggplant. I might toss a little smoked paprika into the remainder (the recipe makes a lot), to compensate. I served it with flatbread, but noticed a couple guests just eating it by the spoonful! We will be enjoying the rest of it with sausages or fish.

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