5 tsp pickling salt
Roast peppers in oven under broiler, turning a few times until skins
are charred all over. (You'll know if you haven't roasted long enough
if it is difficult to remove skins as directed below; you'll have
roasted too long if there's not much meat left when you try to remove
skins.) Remove roasted peppers from oven and place in a bowl full of cold
water. Once they have cooled down sufficiently to handle, remove
stems, skins, and seeds under slowly running water.
Grind prepared peppers in a meat grinder with a medium blade. I find
that a traditional hand meat grinder works best and doesn't take long.
Place ground peppers into a wire strainer which is placed over a sink
or bowl to let drain for 15 minutes or so to get rid of excess water.
Once drained, place peppers into a stainless steel or enamel pot and
add oil, vinegar, and salt. Cook over medium heat, stirring
occasionally, until the mixture is reduced to the point where it will
make a mound on a spoon. It usually takes about 45-60 minutes,
depending on the water content of the peppers.
Once cooked, ladle peppers into prepared hot pint jars following
manufacturer's directions (I prefer ball jars and lids). Wipe rims
well and close with hot caps and rings as directed by the
manufacturer.
Process by covering jars completely in a boiling water bath for 15
minutes. Remove and cool, testing to make sure that all jars have
sealed. Stubborn jars can be reprocessed or refrigerated and used
right away.
This recipe will make 4-5 pints of ajvar.
