In Serbia, autumn is ajvar-making season, when the red peppers are harvested. Mounds of them are smoked over open fires alongside eggplants, and everyone pitches in to help peel the piles of roasted peppers. Mixed with the roasted eggplant, garlic, olive oil and vinegar, the peppers become a spreadable mash of smoky, sweet and garlicky goodness.
As long as you aren't trying to put up enough jars to last you through winter, ajvar doesn't take long to make, and the recipe is easily tweaked to your tastes. The resulting spread is endlessly adaptable — use it as a sandwich spread, a sauce for meat or fish, a dipping sauce for bread or crudite — and very addictive.
NPR's Kitchen Window published a great base recipe for ajvar, along with a little background on ajvar season in Serbia.
• Get the recipe: Fall Brings Red Peppers and Ajvar - NPR
Have you ever tried ajvar?