It's hard to imagine a Serbian feast without aivar. Vegetable caviar is served with main dishes, with bread, tortillas and simply as a side dish. The main ingredient of the Serbian sauce is sweet red bell pepper.
Ingredients
- Bell pepper (red) – 3 kg
- Hot red pepper - 1 pod
- Garlic - 100 g
- Vegetable oil (odorless) – 100 ml
- Vinegar (9 %) – 100 ml
- Ground black pepper - 0,5 tsp.
- Sugar - 3 art.l.
- Salt - 1 art.l.
Step-by-step cooking recipe
Rinse the bell pepper, dry it and put it on a greased baking sheet. Bake for 25-30 minutes at a temperature of 200 degrees.
Put the vegetables in a bowl, cover with foil and set aside for half an hour.
Carefully peel, remove the seeds, put the pulp in the bowl of a blender.
Peel the hot pepper from the seeds, chop it and pour it into a bowl with sweet pepper.
Add ground pepper, sugar, salt, oil and garlic passed through the press. Beat the mass until smooth.
Put everything in a saucepan with a thick bottom and boil for 5-7 minutes, stirring frequently. The excess liquid should evaporate.
Pour in the vinegar and cook for another 2 minutes.
Fill the prepared jars with hot aivar, close the lids and transfer to a cool place after a day.
