Pindzur
The Quirky Foodster Team
Ingredients
- Red bell peppers — 4
- Tomatoes — 4
- Garlic, minced — 2 cloves
- Olive oil — 3 tbsp
- Vinegar — 1 tbsp
- Salt — to taste
- Chopped parsley, to garnish
Method
- Roast the peppers and tomatoes over an open flame or under a hot grill until charred and blistered, turning occasionally.
- Place the charred vegetables in a covered bowl for 10 minutes to steam, then peel off the skins and remove the pepper seeds.
- Roughly chop the peeled peppers and tomatoes and combine in a bowl.
- Stir in the garlic, olive oil and vinegar.
- Season with salt and garnish with chopped parsley before serving with bread.
Introduction: A smoky, richly flavoured roasted pepper and tomato relish, similar to ajvar but chunkier and lighter, served as a starter with bread.
Cultural Background: Pindzur is a close cousin of ajvar, both born from North Macedonia's abundant pepper harvest, but pindzur retains a chunkier texture and often includes more tomato, offering a fresher, lighter starter.
Tips: Letting the charred vegetables steam under cover makes the skins much easier to peel off. Keep the texture a little chunky rather than blending completely smooth, for a more traditional result.
Variations: Add a little chopped chilli for extra heat. Include a small eggplant, roasted and peeled the same way, for a richer version.
Storage: Store covered in the refrigerator for up to 4 days.
Reheating: Served at room temperature or chilled; not typically reheated.
FAQs:
Q: How is pindzur different from ajvar?
A: Pindzur tends to be chunkier and includes more tomato, while ajvar is typically smoother and more pepper-forward.
Q: Can this be made without an open flame?
A: Yes, char the vegetables under a hot oven broiler, turning occasionally, until blistered.
- Red bell peppers — 4
- Tomatoes — 4
- Garlic, minced — 2 cloves
- Olive oil — 3 tbsp
- Vinegar — 1 tbsp
- Salt — to taste
- Chopped parsley, to garnish
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