30 kg Red fleshy peppers
1.5 liters of Zejtina
200 grams of So
50 grams of Essence
according to the desire of Peppers
Sprinkle the pepper on the plum spore and place it in a serpu covered with a kitchen cloth to cool down a little.
Peel the pepper (discard the thorns and the seeds) and place it in a plastic busy potato or dermis jacket to squeeze overnight (best sealed in plastic packs).
The next day, grilled peppers in a machine for grinding meat or some electric appliance.
Place the serpo on the spore to get very hot, pour the ground pepper, add the zeitin and change it. Fry the ground pepper for about 2 to 2.5 hours depending on the strength of the fire with continuous stirring.
At the end of the frost when the ajvar is almost ready to add the essence and mix for another 10 minutes (maybe longer until the process of foaming is over).
The ayvar is ready when you see that when you blow a knuckle on the bottom of the serpa, there remains a trail behind it (during the baking, the ajvar first thickens, then relaxes, and again thickens).
Leave the ajvar slightly cool (about an hour, two) and pour into dry and clean jars. Leave full jars to unpacked for 5-6 hours, then close them with lids or cellophane (optional).
Note: Anyone who loves an angry ajvar can squeeze and add hot peppers to taste. If you want a piece of meat (a little bit angry, a little bit of ajvar), divide the whole mass of ground peppers into half and add angry peppers to one half before frying. Peppers of Peppers are added to taste.