Ajvar

Ajvar is a condiment made principally from red bell peppers and oil. Ajvar is used in Southeast Europe, in Serbian, Bosnian, Bulgarian, Croatian, Macedonian, Montenegrin, Albanian, and to a small degree the Slovenian cuisine. In Serbia, it was long known as "Serbian salad" or "Serbian vegetable caviar". It became a popular side dish throughout Yugoslavia after World War II and is nowadays popular in Southeastern Europe.

Homemade ajvar is made of roasted or cooked peppers. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot (ljutenica). Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. Ajvar containing tomato is called pindjur and if it contains eggplant it is called malidzano.