Somehow I have found myself the owner of a small jar of Red Pepper and Eggplant Ajvar. It seems to be some sort of hot spicy condiment.
Any idea what to do with it?
Treat it like any other condiment. Smear it on meat, or bread, or cheese, or whatever. The Serbs I know put that stuff on everything. Tasty, it is. Try using it instead of mustard on a ham sandwich, for example.
There’s a serbian restaurant on the south side of Milwaukee that serves ajvar, and damn, that stuff is delicious! Thanks for bringing it up, I need to make a trip back to Old Town Serbian soon for some of that. They sell it in their shop there too, $9 for 16 oz.
Coincidentally, I am eating a bowl of steamed potato, pumpkin, parsnips and brussels sprouts. I put a dollop of butter on them and, in the interests of, well, interest, a fair bit of a jar of hot ayvar. Actually I am finished now. Delicious.
Well, let me give it a go for lunch. Thank you all.
Never heard of it, but it’s just gone on the shopping list!
j
We have access to a lot of European groceries around here and my jarred ‘red condiment pastes’ experimental buy&tries like avjar and eggplant or squash-forward ikra have been quite hit or miss. Some are amazing and others foul, most forgettable.
The really bad ones have a flavor I associate with latex paint odor.
…and purchased. Scheduled for dinner tomorrow.
j