Pindjur Recipe - Make the Best Roasted Red Pepper Relish

Ready to dive into a world of incredible flavor? If you’ve been looking for a roasted red pepper relish or a way to turn cooked tomatoes and peppers into a deeply flavored spread, this is it! Our Pindjur recipe is your ticket to creating a mouthwatering Balkan vegetable spread that’s perfect for any occasion. This isn't just another recipe with roasted peppers; it's a journey into the heart of Balkan cuisine, giving you a smoky, lightly tangy, and wonderfully chunky relish that you'll want to put on everything.
Pindjur (pronounced pin-joor) is a traditional spread, often compared to its cousins Ajvar and Lutenica, but with its own distinct charm. It’s richer in tomatoes, chunkier in texture, and typically features roasted red peppers and eggplant, simmered to perfection. Whether you're searching for recipes for roasted red peppers, a delicious red bell pepper relish, or new recipes using red bell peppers and cooked tomatoes, this guide will show you how to make roasted red peppers and transform them into this delectable spread. Get ready to impress your taste buds with this simple yet sophisticated dish!

Ingredients

• Produce:
• 4-5 large sweet red peppers (like Kapia or Hungarian sweet peppers), or 3 large red bell peppers
• 2-3 ripe Roma or plum tomatoes (or 1 (14.5 oz) can crushed tomatoes, drained, for a quicker option)
• 1 medium eggplant (about 1 lb), preferably a globe or Italian eggplant
• 3-4 cloves garlic, minced (or more, to taste)
• Optional: 1 small chili pepper (like a Fresno or Serrano), finely minced, for heat
• Pantry:
• ¼ cup neutral oil (like sunflower, grapeseed, or canola oil) – avoid strong olive oil as it can overpower the delicate pepper flavor
• 1-2 tablespoons white wine vinegar or mild apple cider vinegar (adjust to taste)
• 1 teaspoon salt, or to taste
• ½ teaspoon sugar (optional, to balance acidity)
• Freshly ground black pepper, to taste
• Equipment:
• Large baking sheet
• Parchment paper or aluminum foil
• Large skillet or heavy-bottomed pot
• Blender, food processor, or a sharp knife and cutting board (for desired texture)
• Large bowl with a lid or plastic wrap
• Tongs

Directions

1. Roast the VegetablesPreheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil. Wash and dry the red peppers, tomatoes, and eggplant. For the peppers, you can leave them whole or halve them and remove seeds. Halve the eggplant lengthwise. Arrange all vegetables on the prepared baking sheet. Roast for 30-40 minutes, turning midway, until the pepper skins are blistered and blackened in spots, the tomatoes are softened, and the eggplant feels very soft when squeezed with tongs.
   1. Grill/Gas Flame Option: If you prefer, you can roast the peppers and eggplant over an open gas flame or on a hot grill until charred and soft. This adds an extra layer of smoky flavor. Just be sure to work in a well-ventilated area, as roasting peppers can get smoky!
2. Steam, Peel & PrepCarefully transfer the hot roasted peppers and tomatoes to a large bowl. Cover the bowl tightly with a lid or plastic wrap and let them steam for 15-20 minutes. This makes the skins super easy to peel. Once cooled enough to handle, peel the skins from the peppers and tomatoes. Remove the stems and seeds from the peppers. Discard any overly charred bits, but a little char is great for flavor! For the eggplant, scoop out the soft flesh.Now, it’s time to chop! For a chunky Pindjur, finely chop the peeled peppers, tomatoes, and eggplant by hand. If you prefer a slightly smoother texture, you can pulse them a few times in a food processor, but be careful not to over-purée them into baby food consistency – we want some texture!
3. Build the Tomato Base (Cooked Tomatoes as Sauce Foundation)Heat 2 tablespoons of the neutral oil in a large skillet or pot over medium heat. Add the chopped tomatoes (if using fresh) and simmer for about 10-15 minutes, stirring occasionally, to drive off excess water. The tomatoes should reduce and look like a loose pasta sauce that slowly coats a spoon. If using canned crushed tomatoes, simply add them to the pan and simmer briefly to warm through.Stir in the salt, optional sugar, and 1 tablespoon of vinegar. Taste and adjust. This is your flavorful foundation!
4. Cook in the Peppers & EggplantAdd the chopped roasted red peppers and eggplant to the tomato base in the skillet. Stir everything together. Reduce the heat to low-medium and simmer gently for another 20-30 minutes, stirring regularly to prevent sticking, until the mixture is thick and spoonable. It should reduce significantly and become a rich, cohesive spread.
5. Finish with Garlic & SeasoningRemove the skillet from the heat. Stir in the minced garlic and the optional minced chili pepper (if using). Adding them at the end keeps their flavors bright and fresh. Give it a final taste test. Adjust salt, add more vinegar if you want more tang, or a pinch more sugar if it’s too sour. The finished spread should be deeply flavorful, balanced, and have a beautiful rustic texture.