Ajvar, weird, edible, special grandma todebo
I have been making ajvar according to this recipe for years, it is very popular among friends and acquaintances, without a glass of good red wine, the consumption would not be complete. The recipe was created in 1991. Quite by accident. (Author: todebo Zagreb, Croatia, picture of the original ajvar of grandmother todebo, which she brought for her birthday and gathering on February 14, 2010)
- Preparation 1. Wash the peppers, remove the stones, peel the aubergines and put them in the oven together with the peppers. 2. Place the roasted peppers in a bowl, cover with nylon to cool, and place the aubergines in a bowl to cook the ajvar. 3. Peel a squash, grate it and put it in a bowl. 4. look at the clock, then for the next 2 hours of cooking, stirring constantly, cook over medium heat, after about 1 hour, add the cleaned and coarsely chopped garlic. 5. Continue stirring the hot peppers. Take a stick mixer and mix it all together frothily, then add 4 tablespoons of sugar and 3 tablespoons of salt and 2 tablespoons of pepper. 6. cook a little more and when the line appears, when mixing, add oil and stir. 7. Add a pinch of grapes. 8. when the oil has stirred, crunch for a few more minutes and you're done. 9. The classic process of pasteurization in the oven goes on. 10. In chilled jars add a little oil, seal tightly and that's it.
caution, pepperoni should not be large, it will be too hot, pepper alleviates the hotness of pepperoni, and peppers before roasting, cleaned of stones, before roasting. If your ajvar is bland after preparation, don't worry it worked. Due to its popularity among friends and beyond, it was given instructions for use, so I will share it with you: consume it in small snacks on a piece of rye, corn or sunflower bread, and sigh loudly with a good sip of red wine.