Ajvar, Serbian Roasted Red Pepper Salsa
Equipment
- baking sheet or roasting dish, lined with baking parchment paper
Ingredients
- 8 red peppers large
- 1 tomato quartered, or 4-5 cherry tomatoes
- 1 red chilli optional
- 4 cloves garlic
- drizzle olive oil
Instructions
- Preheat the oven to 190c, gas mark 5.
- Wash the red peppers, cut in half remove seeds.
- Lay the pepper pieces on the baking sheet and scatter over the tomato, chilli and garlic. Drizzle with olive oil.
- Roast for 25-30 minutes until the edges are slightly charred. Allow to cool
- When cooled, pulse the roasted ingredients in the food processor; take care not to pulverise into total mush, you want a rough texture.
- Serve either warm or cold. Keeps covered in the fridge for up to one week.