Roasted Vegetable Spread Recipe ~ Zacusca (2024)

FAQs

What is zacusca made of? ›

The main ingredients are roasted eggplant, sauteed onions, tomato paste, and roasted Paprika Pepper (Romanian pepper called gogoșari). Some add mushrooms, carrots, or celery. Bay leaves are added as spice, as well as other ingredients (oil, salt, and pepper).

Zacusca (also known as Zakuska) is a traditional vegetable spread made with tomatoes, roasted peppers, and eggplants.

It can be used in many different ways. Ajvar is amazing with grilled meat (or any meat actually), as a sauce on pasta, simply slathered on bread or added in a sandwich.

Ajvar can taste mild and fruity or sharp and spicy. It might get a dose of chopped tomatoes or roast eggplant or even curds of farmer cheese. Though it's made with oil, it's mostly vegetable by mass, as healthy as a condiment could hope to be. But it's also brilliant with meaty kebabs.

To can using a saucepan

Bring to the boil, then reduce the heat, and gently boil for around 30 mins. Carefully remove the jars from the pan, and allow to cool at room temperature. The zacuscă will keep in the pantry, unopened, for at least a year. Once opened, store in the fridge, and use within a week.

Zacusca is a Romanian vegetable spread made primarily from roasted eggplant and red peppers. It is popularly served as a spread on bread, but also as a relish for meats. Learn how to make it with Chili Pepper Madness.

Some say don't. It's a waste of time, and it discards important nutrients others claim a peeled bell pepper or tomato tastes better. I find peeling releases the flavor faster and improves the taste in most sauces and, facilitates digestion. Peeling isn't all that difficult.

When you're ready to enjoy some more Red Chili Pepper Spread, It is best to thaw it slowly in the refrigerator overnight. After opening, our Red Chili Pepper Spread maintains its quality for up to 90 days (assuming it has been kept properly refrigerated during that time).

The process of roasting peppers involves cooking bell peppers until the skin is charred and blackened, which gives them a smoky flavor and tender texture. Roasting also removes the skin, which makes them easier to digest.

Is ajvar the same as harissa? ›

Harissa sauce substitutes. If you are missing ingredients a fast substitute with a similar flavour is ajvar. Take one jar of ajvar and add chilli to give it the same spicy kick as harissa.

Ajvar is both Macedonian and Serbian national dish and that will stay forever. Origin of ajvar is Serbian. It emerged at late 19th century in Belgrade restaurants as a substitute of Danube sturgeon caviar.

This traditional peppers-and-eggplant relish is one of the most popular condiments all over the Balkans and Eastern Europe. The most prized type of ajvar is often the Macedonian one, made only with red peppers.

Try this delicious red pepper multi-purpose spread or dip for your next party. Use it to top bruschetta; use it to mix into hot rice or as a sauce for rigatoni or spaghetti. This delicious combination can be made 5 days ahead and kept in the refrigerator.

Roasted red peppers will last for about 4 to 5 days in the refrigerator in an airtight container. To make them last longer, turn them into marinated peppers: Slice the roasted red peppers into strips, then place them in a jar. Add enough olive oil to cover the peppers (and, if you want, a little salt for seasoning).

Crushed red pepper is used by food manufacturers in pickling blends, chowders, spaghetti sauce, pizza sauce, soups and sausage. Crushed red pepper in Turkey, served as a common condiment with very few seeds, is known as pul biber.

Another alternative is to place the roasted peppers in a plastic or paper bag and then close it tightly. Allow to cool for about 30 minutes or until you can easily handle them. The residual heat generated from the roasted peppers will steam them. This, in turn, makes it very easy to peel off the skin.