-
1
Preheat oven to 450u00b0F.
-
2
Wash and dry the peppers. Prick bell peppers in several places with a fork. Place on a baking sheet and roast the peppers for 40 minutes or until skin is blackened, turning occasionally.
-
3
Transfer peppers to a plastic bag and close the bag. Let stand 10 minutes. Remove peppers from bag; peel off and discard skin.
-
4
Cut the peppers open and discard the seeds. Cut the peppers in 1-inch pieces and place them inside a food processor and puree.
-
5
Put the pepper puree in a pot, add in salt, black pepper, and 1/2 cup olive oil. Cook over medium heat for 2 hours, stirring frequently. Taste for salt and pepper.
-
6
While the Ajvar is cooking, prepare your jars. Preheat oven to 170u00b0F. Wash the jars, then put them in the oven for 30 minutes.
-
7
When the Ajvar is done, remove from the stove and let cool for a few minutes.
-
8
Preheat oven to 350u00b0F.
-
9
Heat 2 tablespoons of extra virgin olive oil on the stove top. Pour the Ajvar into the jars and place them on a baking sheet. Put the jars in the oven for a few minutes, or until a thin crust forms on top of the Ajvar. Once you see the crust, pour the heated extra virgin olive oil over each jar, just enough to cover. Remove from the oven and seal.
