While staying in Novi Sad at Sofija’s Airbnb I was offered a great breakfast with Ajvar and Pindjur. I like both but enjoyed Pindjur most. Sharing her recipe with you here…
- Grill the paprika in the oven, make sure they don’t burn but take good colour
- Transfer them into a plastic bag and close it, after 60 minutes you can take off the skin easily
- Cap & seed them. Cut into stripes
- Peel tomatoes, make cuts into the skin & pour boiling water over
After 2 minutes you see cracks in the skin, time to peel & chop them - Cook tomatoes, grilled paprika and garlic for 60 minutes
- Add oil, vinegar, salt, sugar, parsley & cook for another 30 minutes
- Preserve by pouring it into hot jars, put lid on & let it cool
- Or just eat once cooled down with fresh bread
- 2,5kg ripe tomatoes
- 3kg red long paprika
- 2 garlic cloves
- 450ml sunflower oil
- 200ml wine vinegar
- 1 tbs salt
- 125g sugar
- 1 bunch of parsley
Makes around 1,25 litres
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