Roasted chilli, red pepper & aubergine relish
This red pepper, chilli and eggplant relish, also referred to as Ajvar, is a real labour of love. The preparation is somewhat difficult, as it involves a great amount of manual labour, especially related to peeling the roasted vegetables. This relish is made by roasting or burning the vegetable skin which gives this sweet and tangy relish a pleasing smokiness. Ajvar originates in the Serbian cuisine, and was therefore long known as “Serbian salad” or “Serbian vegetable caviar”. It became a popular side dish throughout Yugoslavia after World War II and is nowadays popular in the Balkans.
Depending on the capsaicin content in bell peppers and the amount of added chilli peppers, it can be sweet (traditional), piquant (the most common), or very hot. This relish recipe is on the hot side, beware. The Ajvar can be consumed as a bread spread or as a side dish.
All produce must be pre-ordered for collection. We are a small scale sustainable farm and artisanal producer selling off small quantities of excess produce. Please allow ±7 days from placing your order to collection.
Wickedfood Cooking School, Sunninghill – Saturday between 09h00 and 12h00. 4th Floor of The Square Shopping Centre in Sunninghill. Cnr Rivonia and Naivasha Rd.
Wickedfood Earth Farm, Hekpoort – at our monthly Saturday market, see website for details of the next market, or by prior arrangement.
20 in stock
At Wickedfood Earth Farm we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines free of insecticides, fertilizers or any other poisons. We hand make a wide range of preserves, jams, chutneys, relishes, sauces and bottled fruit.