Red pepper is the most important type of produce for the Macedonian food industry, with some 70 000 tonnes processed every year. Ajvar is usually prepared in late summer and early autumn. It is a regular element of the winter menu because the ingredients are available in abundance, and it is easy to conserve for a whole year or even longer.

Whether made at home in small batches or on a more industrial scale, the steps for turning the vitamin-rich pepper into a creamy-spicy delight are the same.