Ajvar

Natural

100% natural

People here really love their vegetables. They would not let anything that was not 100% natural come close to them. They are fiercely proud people.

Numbers

11 Peppers

Our ajvar is made from chopped roasted red peppers, a little oil, vinegar and salt. Why does it taste so good? We use 11 peppers for a single jar!

1.5 Aubergines

Someone’s granny once added some aubergines to ajvar green. But she didn’t tell us we need 27 peppers and 1.5 aubergines for a kilo of this relish!

53 Peppers for 1kg of ajvar

A roasted red pepper doesn't weigh much. However 89% of the weight in this relish is represented by this feather light vegetable, brimming with taste!

Cooking

Perfect ajvar

The peppers are roasted, dipped in cold water and blanched. Then they are sent into vacuum cookers, where they are cooked at a mild temperature for hours. This slow, low-temperature process is the key: the essence remains intact.

Recommendation

Symphony of flavours

Cut a sheet of puffed pastry into squares. Add a dash of ajvar and some Feta cheese. Roll them up and put them in the oven at 200°C.

Ajvar with Tomato and Spices

Ajvar with Tomato and Spices A burst of taste

The flavours of this ajvar are like a kaleidoscope for the taste buds. Every bite evokes new experiences, affirming the mastery of our people who perfected the ancient recipes.

Ajvar with Tomato and Spices

Nutritional declaration per 100g
Energy 506 kJ / 122 kcal
Fat 8g
Of which saturates 1g
Carbohydrates 10g
Of which sugar 9g
Protein 1g
Salt 1g
Packaging: 200g, 550g
Ingredients: Red peppers (48%), tomatoes (40%), sunflower oil, garlic, wine vinegar, sugar, salt, parsley, chilli pepper powder (0,17%)
Barbecue
Tip 1

Barbecue

It is simple and logical. Ajvar turns a "barbecue" into a true barbecue. Rule of thumb: for every kilo of meat half a kilo of ajvar is just under "too much".

Meze and cheeses
Tip 2

Meze and cheeses

Meze is a selection of assorted bites, from cheese and pickled vegetables to sarmas, dolmas and whatnot. It is one of the best culinary experiences. And yes - like everything else, it is better with ajvar.

Risotto
Tip 3

Risotto

It might not have occurred to you to add ajvar to risotto, but once you try it, you won't go back. Even a small spoonful will make your risotto tastier. And if you have an empty fridge you can make it with ajvar alone!

Pasta
Tip 4

Pasta

Is your pasta sauce always the same, boring and dull? Here is a simple solution with great results: add Granny’s Secret’s ajvar! An even simpler solution is to just use ajvar and some water. Trust us on this.

Bread
Tip 5

Bread

Spread some ajvar on a slice of bread. Put the slice in your mouth. Bite, chew, swallow and repeat. This is a great culinary algorithm that provides you with a great snack anytime.

Omelette
Tip 6

Omelette

It can happen to the best of us. We start preparing an omelette before checking that we have anything to put in. Have a jar of Granny’s Secret’s ajvar in your cupboard, and the problem is solved. We can assure you: you won't need anything else.

Spoon
Tip 7

Spoon

Spoon (noun): an essential device for eating ajvar. Other devices (e.g. bread, meat, pasta, etc.) are not essential. This definition is only valid when other people are present, when alone, you can eat ajvar with your fingers.

Bruschetta
Tip 8

Bruschetta

Spread some ajvar over a hot bruschetta and observe the magic. See the ajvar heat up, see it come alive. Absorb the unfathomable aromas that rise in the air. Have a bite and go "Mmmmmmm ..."

Fine selection of

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