After steaming, the peppers are placed in a colander overnight so that excess liquid can drain away. The next day, the peppers are crushed and placed in a large pot with oil. The mixture is slowly cooked and stirred for several hours until it becomes a thick paste.
Once the ajvar reaches the right thickness, it is ready to enjoy!
Yes! Ajvarka peppers grow well in North Macedonia’s climate. Ajvar is traditionally made in early autumn, when the peppers are perfectly ripe. Families gather to make ajvar and preserve it in jars, along with other foods, to enjoy throughout the winter.
