Fresh red-pepper & tomato spread
A quick uncooked pepper-and-tomato topping inspired by the community’s fresh ajvar idea.
AI-generated food image for illustration. Presentation may differ from the recipe.
Ingredients
Suggested kitchen quantities. See the source note.
In the kitchen
- 1
Wash the peppers and tomato. Remove pepper stems, seeds and white cores.
- 2
Roughly chop and blend with olive oil and optional garlic. Pulse for a coarse spread or blend smoother as preferred.
- 3
Taste before adding salt. Serve as a vegetable topping or dip; it will be looser than cooked ajvar. Refrigerate promptly.
This is a fresh dip, not a preserved condiment or shelf-stable ajvar. It must be refrigerated. Optional bread is not included in the recipe.
Shared with care.
Credited clearly.
The original specifies 5 peppers and one tomato and says to blend, with optional garlic or hot pepper. Olive-oil amount, portions, preparation time and storage note are untested editorial details. Its medical claims are omitted.
Original ingredients, translated: 5 raw red peppers, one tomato, a little olive oil and coarse sea salt, blended; optional garlic or hot pepper, served with gluten-free bread.
View the original community post Post accessed 26 October 2026. Facebook membership may be required.