Ajvar is one true Macedonian specialty. It is a red pepper relish. I spent almost two whole days with Ane and her family helping them make ajvar.
Here we are peeling the roasted red peppers. We peeled about 65 kilos (143 lbs).
While we peeled, we sang some Macedonian Christian songs and just enjoyed one anothers' company. I LOVE Ane!!!
Here's Lade roasting the peppers. He wanted proof that he did actually help. :)
More peeling. My hands smelled like red peppers for days.
The peppers doing their thing on the big outdoor stove. The pot is some corn on the cob for a later snack.
The peeled and seeded peppers.
Day 2: I got there at about 10 and Ane already had the mixture in the pot. She and her mom had run the peppers through a food mill the night before.
The mixture: 65 kilos of peppers and 2 liters of oil. You let it boil...
And boil...
And BOIL for about 4-5 hours while stirring constantly (except for a break to take pictures of course).
Ane added some chopped eggplant, a few spoonfuls of yellow mustard, and A LOT of salt. Then you jar it.
And boil the jars for 15-20 minutes to seal them. We made about 25 large jars.
Here are some other red peppers she "sewed" together that will dry out in the sun. She will use these through the whole winter.
Ajvar (eye-var) is not my most favorite Macedonian specialty. To me it tastes a lot like pimento, but the Macedonians LOVE it. It is a staple in their winter diet. A lot of times they will have a jar of ajvar, some sirenje (white cheese) and bread for a meal. If you are interested in giving it a try, you can find a recipe
here or
here with video.