Roasted Pepper Relish
This rustic Balkan spread showcases the natural sweetness of roasted red peppers and tomatoes, mellowed by a hint of eggplant. Each batch carries the subtle smokiness from careful charring, creating a silky-smooth relish that’s both rich and refreshing. Though similar to ajvar, this spread distinguishes itself with the bright addition of sun-ripened tomatoes and a more pronounced garlic presence. Perfect chilled on fresh bread or alongside grilled meats, pindjur captures the essence of late summer harvests in every bite.
Pindjur
Nutrition Information
- Serves: 20 -25 portions
- Serving size: 100g
- Calories: 35 kcal
- Fat: < 0.5g
- Saturated fat: < 0.1g
- Carbohydrates: 7.2g
- Sugar: 6.7g
- Sodium: 0.28g
- Fiber: 1.3g
- Protein: 1.1g
Recipe type: Chilli relishes
Cuisine: Bulgarian
Prep time:
Cook time:
Total time:
This relish takes a lot of time to make, but in the end, the effort is well worth it. Served with crusty fresh bread and cheese, it is an absolute treat. Another Chilli treasure in your cooking arsenal that should only be shared with your very best friends
Ingredients
- Red bell peppers - 8
- Red Chillies – 10 Jalapeños or similar
- Fresh root ginger – 3 inches
- Garlic cloves – 8 cloves, peeled
- Cherry tomatoes – 1 - 400-gram can
- Caster sugar - 57 grams (2 ounces)
- Red wine vinegar - ¼ cup
- Salt - 1 teaspoon
Instructions
- Remove stem, white pith, and seeds from bell peppers. Cut into bite-size pieces
- Add above to the tomatoes in a heavy-based pot.
- Add vinegar and slowly incorporate sugar, stirring all the time until well mixed
- Bring to the boil and then turn down the heat. Allow to simmer, with occasional stirring, for 45 minutes to an hour
- Towards the end of the cooking cycle, it should start thickening, so be vigilant. At this point stir regularly to prevent it catching.
- Once cooked. Allow to cool slightly and ladle into sterilized jars. Seal
Notes
Keywords: Pindjur relish