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.
From: Mary Sherhart
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