Ajvar Recipe: Balkan Roasted Pepper Relish

Last updated: April 2026

Ajvar is a roasted red pepper relish that Bosnians make every autumn in enormous quantities. The process takes an entire day — roasting peppers over open flame, peeling them by hand, and simmering the pulp with aubergine and garlic for hours until it thickens into a deep red, smoky spread. In Bosnia, ajvar season is a family event. Neighbours help each other, kitchens fill with smoke, and the result is enough jars to last until spring. If you live in Mostar, the peppers come in crates from Tepa market throughout September and October. Ajvar is also one of the most reliably vegan dishes in the Bosnian kitchen — see our guide to traditional vegan Bosnian food for the broader list. This ajvar recipe gives you the traditional method scaled down for a home kitchen — no open fire required.

Ajvar Recipe

This recipe makes about 4-5 jars (roughly 2 litres). The roasting and peeling takes the most time — budget 3-4 hours total. The result is worth every minute.

Ingredients

• 3 kg red bell peppers (roga variety is traditional — use the reddest, ripest peppers you can find)
• 500 g aubergine (eggplant) — 1-2 medium
• 4 cloves garlic, finely chopped
• 100 ml sunflower oil
• 2 tablespoons white vinegar
• 1 tablespoon salt
• 1 teaspoon sugar (optional — depends on pepper sweetness)

Instructions

1. Roast the peppers. Place whole peppers directly on a gas burner flame, under a grill broiler, or on a barbecue. Turn frequently until the skin is charred and blistered on all sides — about 10-15 minutes per pepper. The skin should be completely blackened.
Tip: Do not rinse roasted peppers under water — it washes away the smoky oils that give ajvar its character. Steam them in a covered bowl, then peel by hand.
2. Steam and peel. Place roasted peppers in a large bowl, cover tightly with cling film or a lid. Let them steam for 20 minutes. The steam loosens the skin. Peel off the charred skin with your hands — do not rinse under water, as this washes away the smoky flavour. Remove seeds and stems.
3. Roast the aubergine. Pierce the aubergine with a fork and roast whole on a flame or under the grill until the skin is charred and the flesh is completely soft — about 20 minutes. Let it cool, then scoop out the flesh and discard the skin.
4. Chop the peppers. Finely chop the peeled peppers by hand or pulse briefly in a food processor. You want a chunky texture, not a smooth puree. Add the aubergine flesh and mix.
5. Cook the ajvar. Heat oil in a large, heavy-bottomed pot. Add the pepper-aubergine mixture, garlic, salt, and sugar. Cook on low heat, stirring frequently, for 1.5-2 hours. The ajvar should thicken, darken in colour, and reduce by about one-third. Add vinegar in the last 10 minutes.
6. Jar while hot. Spoon the hot ajvar into sterilised glass jars. Seal tightly. The jars will vacuum-seal as they cool. Store in a cool, dark place — unopened ajvar lasts 6-12 months.

How Ajvar Is Used in Bosnian Cooking

Ajvar is one of the most versatile condiments in Balkan cuisine. In Bosnia, you will find it:

• With grilled meat — alongside ćevapi and pljeskavica as a condiment
• On bread — spread on fresh bread as a snack or appetiser
• As a side — a spoonful on the plate with almost any grilled dish
• In sandwiches — used like a relish or chutney
• As a dip — with bread and cheese as part of a meze platter alongside Herzegovinian pršut and kajmak

There are two main types: mild (blagi) and hot (ljuti). The mild version uses sweet red peppers only. The hot version adds a proportion of chilli peppers — usually about 10% of the total pepper weight. Most ajvar you will find in Mostar restaurants is the mild version.

Ajvar Season in Bosnia

Every September and October, Bosnian families roast peppers outdoors — in gardens, on balconies, even in parking lots. The air across the country smells like roasted peppers for weeks. Families make 20-50 kg of peppers at a time, producing enough ajvar to fill dozens of jars. It is a social event — relatives and neighbours gather, the grill runs all day, and the peeling and cooking continues into the evening. If you visit Bosnia in autumn, you will see (and smell) ajvar season everywhere.

Frequently Asked Questions

Q: What does ajvar taste like?
A: Smoky, sweet, and slightly tangy. The roasted peppers give it a deep, concentrated sweetness, and the aubergine adds body. It is not spicy unless you use the ljuti (hot) version with chilli peppers.

Q: Is ajvar the same as roasted pepper dip?
A: Similar but different. Ajvar is cooked down for hours after roasting, which concentrates the flavour and gives it a thicker, jammier texture than a simple roasted pepper dip or muhammara.

Q: Can I make ajvar without aubergine?
A: Some recipes skip the aubergine — this is called “pepper ajvar” and has a brighter, more purely pepper flavour. Traditional Bosnian ajvar includes aubergine for body and depth.

Q: Do I need to peel the peppers by hand?
A: Yes. Do not rinse them under water — the water washes away the smoky oils that give ajvar its character. Steam them in a covered bowl, then peel by hand. It is messy but essential.

Q: How long does homemade ajvar last?
A: Sealed in sterilised jars, unopened ajvar lasts 6-12 months in a cool, dark place. Once opened, keep refrigerated and use within 2-3 weeks. A thin layer of oil on top helps preserve it.

Ajvar is one of those foods that connects Bosnians to the seasons. Making it is a ritual, eating it is a daily pleasure, and running out of last year’s batch is a minor crisis. Try it in Mostar with any grilled dish at Food House, or make your own batch at home when red peppers are in season. Once you have tasted real ajvar, the jarred supermarket version will never be enough.