for 1 dl

To peel the peppers

4	red pepper, halved lengthwise
4	garlic clove

Ajvar

1	red chilli pepper, finely chopped
2 tbsp	apple vinegar
2 tbsp	olive oil
½ tsp	salt

How it's done

To peel the peppers

Place the peppers (cut side down) on a baking tray lined with baking paper.

To roast

Approx. 25 mins. in the centre of an oven preheated to 220 °C until the skin is charred and starts to bubble. Add the garlic for the final 10 mins. Remove the peppers from the oven, cover with a baking tray, leave to rest for approx. 10 mins. Carefully remove the skin, cut the pepper halves lengthwise into thirds. Set aside the garlic.

Ajvar

Puree the chilli pepper with the remaining ingredients, the pepper and the reserved garlic.

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