briefly cool to allow the flesh to separate from the skin. Next, the skin is carefully peeled off and the seeds are removed. The peppers are then ground in a mill or chopped into tiny pieces (this variant is often referred to as pindjur). Finally, the resulting mush is stewed for several hours in large pots. Sunflower oil is added at this stage to condense and reduce the water, and to enhance later preservation. Salt (and sometimes vinegar) is added at the end and the hot mush is poured directly into sterilized glass jars, which are sealed immediately. Production Ajvar is produced in most Balkan countries, including Bosnia, Croatia, North Macedonia, Albania, Slovenia and Serbia. Serbia's reported annual production is 640 tons. Ajvar is one of the so-called zimnica (winter foods), which include pickled chili peppers, pickled tomatoes, and anything else that can be preserved in a jar just before winter. See also , a similar relish in Bulgarian, Macedonian, and Serbian cuisines , a similar relish in Bosnian, Macedonian, and Serbian cuisines , a similar relish in Romanian cuisine , an eggplant-based relish in Bulgarian and Turkish cuisines Malidzano, a similar relish in Macedonian cuisine , a Turkish paste made from red peppers alone , a similar Hungarian (also made in parts of Slovakia and Serbia) stewed red pepper, onion, and garlic dish , a similar relish of Indo-European origin in South Asian cuisines References External links (article and recipe) Albanian cuisine Bosnia and Herzegovina cuisine Bulgarian cuisine Chili pepper dishes Condiments Croatian cuisine Eggplant dishes Macedonian cuisine Montenegrin cuisine Serbian cuisine Spreads (food)