“The recipe for Ajvar, or Serbian Salsa as it’s also called, differs from home to home across the Balkan Region. The addition of chili peppers, different types of oils, and varying amounts of eggplant are all variations that make each recipe unique.
Ajvar is considered Zimnica, a Serbian term referring to foods that are pickled and jarred right before winter, such as pickled chili peppers and pickled tomatoes. It’s a savory roasted red pepper and eggplant dish that is ritually made close to fall during peak harvest time for red peppers.”
This recipe is courtesy of Neha Khullar, author of Palate Passport.