Red peppers put on a high fire and roast the peppers from all sides until they are almost black, then remove them from the oven and cool them
When they are cool, peel the peppers and remove the blackness.
Then the peppers is ground.
In a large saucepan, add the ground peppers, add oil, salt, and optionally add garlic and roasted eggplant. We make it with only peppers, oil and salt.
All this is simmered on low heat for three to four hours until the desired thickness.Ajvar is ready when you run a fork through it and it stays there and doesn't come back.
Then the hot ajvar is poured into sterilized jars, which are sterilized at a high temperature of around 70 degrees Celsius