While there's little consensus over what constitutes the "true" recipe for ajvar, or which nation it officially belongs to, one thing that's for certain is that homemade ajvar is always produced in autumn – between September and October – during the "pepper season". The vegetables are individually cooked, peeled and then ground together with the remaining ingredients. Preserved in glass jars, ajvar is considered a "winter food" but is generally eaten year-round.
