Smoked Bell Peppers for Ajvar

Name: Geräucherte Paprika für Ajvar
Total time: 2 h
Ingredients: 700 g Rote Spitzpaprika; 300 g Rote Fleischpaprika; 30 ml Olivenöl (nach dem Räuchern); 20 g Knoblauch (nach dem Räuchern); 8 g Meersalz (nach dem Räuchern); 15 ml Apfelessig (nach dem Räuchern)

OtherOtherHot SmokingMedium2-3 hrsNo core temperature required160-200 °CBeech + Cherry

Red pointed peppers and fleshy bell peppers are smoked and roasted at high smoker temperature until the skin is completely charred and the flesh has developed an intense smoky note and deep sweetness. These smoked peppers are the foundation for an exceptionally aromatic ajvar far above the standard of conventionally cooked pepper preparations. The combination of roasted, smoky, and fruity notes yields a unique flavor profile.

Ingredients(for 1 kg)

Red pointed peppers700 g

Red bell peppers300 g

Olive oil (after smoking)30 ml

Garlic (after smoking)20 g

Sea salt (after smoking)8 g

Apple cider vinegar (after smoking)15 ml

Instructions

Preparation

10 min.

Wash the peppers and pat completely dry. Leave the peppers whole – do not cut or deseed. Place directly on the grate and ensure the peppers have enough space so heat and smoke can surround them evenly.

Smoking and Roasting

1.5-2 hrs.

Heat the smoker to 160-200 °C and add beech and cherry wood chips. Smoke the peppers and turn them regularly so all sides char evenly. The skin should be completely black and blistered, the flesh soft and collapsed. Turning every 20-30 minutes is crucial.

Steaming and Peeling

30 min.

Immediately place the hot smoked peppers in a pot or bowl and cover tightly with a lid or plastic wrap to steam for 20-30 minutes. Then completely peel off the charred and blistered skin. Never rinse under water. Cut the peppers open and remove stems and seeds.

Ajvar Preparation

20 min.

Coarsely chop the peeled and deseeded pepper flesh (rustic ajvar) or finely puree it (creamy ajvar) as desired. Press the garlic finely and mix in. Season to taste with olive oil, sea salt, and apple cider vinegar. Briefly bring the ajvar to a boil in a pot and fill hot into sterilized jars.

Pro Tip

For ajvar use a mix of two thirds red pointed peppers and one third red bell peppers – this gives the best balance of sweetness and meatiness. Remove the charred skin completely and never rinse under water – this would wash away the smoky flavor. Slightly blackened flesh is desirable.

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