PANTRYFLEX

blend · salsa

NATIONAL AWARD WINNERPrep 10 min

Ajvar

Independent adaptation of a publicly published Loryn Nalic recipe. Not affiliated with, sponsored by, or endorsed by Loryn Nalic.

Loryn Nalic's Ajvar, from the published recipe.

Ratio

Ratio by volume: Olive Oil 60 ml, Lemon Juice 30 ml
Olive Oil 60 mlLemon Juice 30 ml

Ingredients

  • Red Pepper — 4 large roasted (600 g)
  • Eggplant — 1 medium roasted (350 g)
  • Garlic — 4 cloves
  • Olive Oil — 1/4 cup (60 ml)
  • Lemon Juice — 2 Tbsp (30 ml)
  • Salt — 1 tsp (6 g)
  • Pepper — 1/2 tsp (1 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Ajvar wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 5 national awards

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Provenance

Balkan / Turkish chef of Balkan Treat Box in St. Louis; James Beard Best Chef: Midwest 2026. Bosnian-American börek, cevapi, and yogurt–pepper sauces from a bakery-restaurant.

Adapted from a recipe published by Loryn Nalic in Loryn Nalic Balkan roast pepper relish.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Loryn Nalic Balkan roast pepper relish (published as “Ajvar”). Full citation lives in Provenance.

Companion jar