Ajvar production – a wrinkled granny with headscarf and toothless smile stirring a vat of reddish paste. The article with the memorable picture was showing how Ajvar was made in the Balkan. Always eager to find plant based alternatives to put on a quick bread, without time to cook, I was excited to try this new old recipe. And finally we are in season for plump eggplants and red peppers. Besides my paté, there is now Ajvar.
Ajvar originated in Macedonia, or Serbia or maybe beyond, and has been brought here as specialty import. Hot and not so hot Ajvar, depending on your taste, can be also made at home. If you know the art of roasting peppers and eggplants without trashing your kitchen, the Balkan secrets can be all yours. See recipe
Fresh Salsa is short lived. The popular thick Latin American red sauce (salsa roja), sells meanwhile better in the US than ketchup and comes in many different colors and recipes. Unlike Salsa Cruda, which is a cooked version of the hot tomato dip, the fresh Salsa is made from raw ingredients. Use the molcajete (mortar & pestle) or an ordinary blender. Important is, that the garlic and lime juice have to be fresh, they prevent the growth of bacteria and therefore should never be replaced by dried powder mixes. On a hot day, with too many tomatoes at hand, Salsa even makes a light dinner with a side salad. Cut a tortilla sheet into chips and toast them on a frying pan and you will have fresh warm chips. Easy and nice effect. Recipe
Posted in Fun Food, Recipe, Spreads, Dips and Sauces
Tagged cilantro, fresh herbs, garlic, heirloom tomato, limes, mint, onion, peppers, tortilla
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