30 kg of red peppers
1.5 l of oil
200 g of salt
50 g of essence
Bake peppers on the stove top and put it in a pot covered with a kitchen cloth to cool a bit.
Peel a squash, grate it and put it in a plastic potato sack to drain overnight.
The next day, grind the drained peppers in a meat grinder or by using some electrical appliance.
Put the pot on the stove to heat up a little, pour in the ground pepper, add oil and salt and stir. Fry the pepper for about 2 to 2.5 hours, depending on the strength of the fire, stirring constantly.
At the end of frying, when the ajvar is almost ready, add the essence and stir for another 10 minutes (maybe longer until the frying process is over).
Leave the ajvar to cool a bit (about an hour, two) and then pour it into dry and clean jars. Leave the full jars uncovered for 5-6 hours, then close them with lids or cellophane (as desired).