I first learned about the "Ivar" in the 80's. Each enterprise then practiced issuance of "grocery orders" for the holidays. In October we began to ponder: will the Bank of mayonnaise in the set, and maybe green peas give? Hungry, we did not sit at all, but a holiday is a holiday, "grocery order" were sometimes such products, the existence of which we never dreamed! On the smoked sausage or Bank Bulgarian peach jam, for example! And it so happened that our main supply on New year's eve left a well-deserved rest at home, his new successor, we knew little. But it turned out that the wife of our new "Aladdin" is running head. gynecological Department of the hospital and, using her and its very extensive contacts, our "grocery orders" was gorgeous! Just gorgeous! What a party it was! In particular, the Yugoslav "Aivar". "Aivars" liked everything, without exception! I remember that I kept the pretty bottle, the smell stayed for a long time! Will stick his nose and from this fragrance! But to cook itself could not, recipe didn't...


  • Peppers red hot chilli

    1 kg

  • Tomato

    0.5 kg

  • Onion

    0.125 g

  • Garlic

    0.025 g

  • Vegetable oil

    50 ml

  • Salt

    2 Tbsp

  • Sugar

    4 Tbsp

  • Vinegar

    1 Tbsp


Ajvar is a Serbian national dish, popularly known as "caviar of the poor", ideal for grilovanie meat and barbecue! Pronounce this word with the accent on the first letter, Ah-var, which means "namaz" in Russian roughly the same: prayer – what smeared on a slice of bread! Over the years, I have repeatedly prepared "Aivar". Even 4 recipe know! Cooked every. And each delicious. Now, with the availability of almost every kitchen food processor or grinder, cooking "Aivars" takes very little time, and before that, on a normal "massacrate" - had to sweat! But, to business!... To prepare the "Aivars" needs pepper. You can take a normal Bulgarian, but it is sweet and the recipe will only mimic the "Aivar", you need to find here is this:
It's a long, tangy pepper. For stuffing it is not suitable. During its preparation, be careful: they're on fire! And do not touch the mouth or eyes (the nose especially)!
Recipe 1: "Aivars" tomatoes Need (strictly by weight): 1 kg of pepper 0.5 kg of tomato 0,150 0,025 g onions g garlic 50 ml sunflower oil 2 tablespoons (no slides) of salt 4 tablespoons of sugar 1 tablespoon of table vinegar
Thoroughly wash all of the peppers remove the core, drain the water (dry off) and scroll through the vegetables in a meat grinder.
Then cook on high heat for 30 minutes STIRRING CONSTANTLY. First, "Ivar" is boiled, then the liquid begins to boil away, then it remains a little, but when it almost does not remain, remove from heat. Consider carefully the photo, I tried to show it.
10 minutes before the end of cooking, add vinegar, then put in jars. Sterilization is not necessary. The yield on this recipe is exactly 1 liter. If more – means, "Aivars" welded incorrectly (undercooked). In a properly welded the "Ivar" spoon should stand!
Recipe 2: "Aivars" with eggplant Need (strictly by weight): 1 kg of pepper 0.5 kg of eggplant 0,150 0,025 g onions g garlic 50 ml sunflower oil 2 tablespoons (no slides) of salt 4 tablespoons of sugar 1 tablespoon of table vinegar
Do everything exactly the same only draw your attention to the following: eggplant – not tomatoes, juice they will give.
Therefore, the cooking time is shorter for 10 minutes, and the output of more than 200 grams.
The vinegar I used
If you are found in the sale of the pepper, take the usual Bulgarian, except that you will need to add hot chili pepper. It is possible to scroll along with the seeds, then it will be very serious, if no seeds taste mildly.
Recipe 3: "Aivars" with apples 2 kg peppers 1 kg tomatoes and 1 kg of apples (without skin), the amount of the other spices a little increase. Recipe 4: "Aivar" - a mixture. 2 kg pepper: 1 kg eggplant 1 kg of apples (all the same).
Comments and reviews

Leave a comment or a recipe review

Leave comments can only registered users.

Register, or Login if you are already registered.