Ajvar: National food of the Republic of Macedonia

Ajvar, is a traditional meal of Macedonia.  It is a savory roasted red pepper dish found across the Balkans, usually prepared closely to fall, the peak harvest time for red peppers. Family cooks roast batch after batch of the colorful vegetables, making plenty of ajvar for their winter pantry. The smoky and tangy spread and sunflower oil, can be a bright garnish for a dish of grilled meats, paired with Mediterranean salads, or simply devoured on a piece of fresh bread.

If you don't want to spend an entire day making this you could always buy it Ajvar commercially made, but it won't taste as good. 

Links to Ajvar pre-made:

• Podravka Mild Ajvar 690 gram jar 
• Podravka Hot Ajvar 690 gram jar 
• Ajvar Mild (Jadranka) 690g (23.6 oz) 

I first learned about ajvar from my mother-in-law while living in Kumanovo, Macedonia.  I spent three days helping her clean, grill, and peel endless mounds of roasted peppers in our yard.  Ajvar is a part of everyday life here in Macedonia.
Origin:
The name ajvar comes from the Turkish word havyar, which means "salted roe, caviar." Ajvar is part of the so-called "zimnica" (winter foods), which include pickled chili peppers, pickled tomatoes, and anything else that can fit in a jar that gets prepared just before winter.

Production:
The best ajvar is produced domestically, as only the manual peeling and seed removal ensures clear taste without slightly bitter influence of the pepper skin.  

Ingredients:

•  1 liter of Sunflower oil
•   25 pounds of Red Bell Pepper
•   (for spicy) add 1 chili pepper
•  salt 

I've seen other recipes use Eggplant, but our family recipe only uses peppers and sunflower oil.  Good luck trying to find Sunflower oil in the US.  I don't know why, but it was so hard for me to find it in any local grocery stores, around my hometown.  I eventually found some at an International Market.  But for those that do not have access to International markets, you can also order it online.

Preparation: 
1.  Clean all peppers with water and dry with a rag.
2.  Roast peppers on a stove or grill over a flat surface, turning frequently, until the skin is evenly blackened.  This process is done very quickly, and don't be afraid to over cook the peppers.
3. When the peppers after finished cooking, place them in a plastic bag.  When the bag is full transfer it to a sealed container, to keep warm.
4. After all the peppers are roasted, peel the skin and remove all the seeds.  This part is very important, if any seeds are left the flavor of the ajvar won't be as good.  If you want to make spicy ajvar, roast the chili peppers and follow the same procedures below with them as well.
5. When all the peppers are peeled, put them through a Meat grinder machine, similar to the one below, to puree, and set aside.

6.  With a very large stockpot over medium heat, add 1/4 liter of sunflower oil. Add the pureed peppers and continuously stir for 2 to 3 hours.  After 1 hour, add 1/2 liter of oil, and add the remaining oil at 2 hours.  Important!!!  You must keep stirring the entire time, because if it burns the flavor will be ruined!!!
7.  If you want to add salt for flavor, do so at this time.  
8.  When the ajvar is finished cooking at about 3 hours, add the mixture to sanitized canning jars.
9.  Enjoy what's left in the pot with some fresh bread.