Ajvar is a type of pepper relish. It has garlic, roasted red peppers, and you can spread it on bread. I’m sold. It’s the simplest thing in the world to make, and barely takes 10 minutes. If you already have jarred roasted red peppers, it’ll take maybe 5 minutes. Perfect if you need to make something for company in a rush, or if you want a quick snack that’s not unhealthy for binge-watching The Good Wife. Can I be Diane Lockhart when I grow up?
2 red peppers (I found these giant ones at Trader Joes!
3 cloves garlic (tame, I know)
2 tablespoons red wine vinegar (feel free to sub in white wine vinegar, sherry vinegar, or just plain old vinegar)
1 tablespoon sugar (I don’t have any comments, I just didn’t want to leave the sugar out)
tart by roasting the peppers. If you have a grill, and your mom doesn’t think you’ll make a giant fireball as soon as you turn it on, grill the peppers. If your mom has no faith in you (or, you know, if you don’t have a grill), roast them on the stovetop. Once they’re nicely charred and blackened, stick them in a zipper bag to sweat for about 10 minutes. The charred skin should slide right off. Carcinogens have no place in Ajvar!
Let them cool, then whir them in a food processor or blender with the vinegar, sugar, and a bit of salt.
Serve this hot or cold, on bread or crackers. You could even stir it with rice, or throw some into soups for an extra zip of flavor! It would also be good in pasta, with some parmesan and parsley.