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- 4-6 largeÂ garlic cloves, crushedÂ (forÂ a dressing toÂ cover several roasted pepper slices)
- 1/2 to 3/4 teaspoon ofÂ salt, crushed into the garlic until it makes a thick paste
- 1/3 to 1/2Â cup of good balsamic vinegar (I use President’s Choice)
- Pour this over the roasted peppers and let them marinate in it for an hour or two.
- Then, drizzle with an excellent, fruity olive oil (I use President’s Choice), about 1/3 to 1/2 cup
- Serve with a meal and some really fresh crusty bread
Making Ajvar: Recipe
- 20 roasted, peeled red peppers
- enough extra virgin olive oil to cover the bottom of a heavy pan (1/4 -1/2 cup)
- salt: start with 1 teaspoon and add up to one tablespoon, to taste
- vinegar: start with one tablespoon, and add up to two, to taste
- Grind each piece of roasted pepperÂ in a meat grinder; discard juice
- Cover the bottom of a wide bottomed heavy pan with olive oil; heat to medium
- Add ground peppers; cook until the essence of the fleshy bits is distilled
- When a path is left by a wooden spoon as it trails through the mixture, it is done
- Add enough salt to bring out the flavour of the Ajvar
- Add a tablespoon or two of vinegar, depending upon taste
- Freeze in freezer bags, or pack in 1/2 pint jars when hot, and seal (sterilize the jars, first, and have the lids hot, too); refrigerate
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