While staying in Novi Sad at Sofija’s Airbnb I was offered a great breakfast with Ajvar and Pindjur. I like both but enjoyed Pindjur most. Sharing her recipe with you here…

  1. Grill the paprika in the oven, make sure they don’t burn but take good colour
  2. Transfer them into a plastic bag and close it, after 60 minutes you can take off the skin easily
  3. Cap & seed them. Cut into stripes
  4. Peel tomatoes, make cuts into the skin & pour boiling water over
    After 2 minutes you see cracks in the skin, time to peel & chop them
  5. Cook tomatoes, grilled paprika and garlic for 60 minutes
  6. Add oil, vinegar, salt, sugar, parsley & cook for another 30 minutes
  7. Preserve by pouring it into hot jars, put lid on & let it cool
  8. Or just eat once cooled down with fresh bread
  • 2,5kg ripe tomatoes
  • 3kg red long paprika
  • 2 garlic cloves
  • 450ml sunflower oil
  • 200ml wine vinegar
  • 1 tbs salt
  • 125g sugar
  • 1 bunch of parsley

Makes around 1,25 litres



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