Prep. Preheat the oven to 450˚F.

Prep the peppers. Wash and dry the peppers, then prick them in several places with a fork.

Roast. Place the peppers on a baking sheet and roast for 30 to 40 minutes or until charred and tender, turning occasionally. Rotating them periodically ensures even roasting. Due to space, you'll need to roast the peppers in batches.

Steam the peppers. Transfer the peppers to a plastic bag and close the bag. Let stand for 10 to 15 minutes. This traps the steam and makes it easier to peel the peppers.

Peel, clean, and drain the peppers. Remove the peppers from the bag, peel off the skin, and discard it. Cut the peppers open and discard the seeds. Place them in a mesh bag and let them drain overnight by suspending the bag over a container.

Process. The next day, roughly chop the peppers, place them in a food processor, and pulse a few times to a chutney consistency.

Cook. Put the pepper puree in a pot, add salt, pepper, and 0.75 cup of sunflower oil, and bring to a boil. Reduce to a simmer and cook for 2 to 3 hours, stirring frequently with a long wooden spoon to prevent it from burning on the bottom of the pot. Ajvar is done once it has thickened and almost all the liquid has evaporated. When done, taste for salt and pepper and adjust accordingly.

In the meantime, sterilize the jars by preheating the oven to 180˚F. Wash the jars, place them on a baking sheet, and then put them in the oven for 30 minutes.

Sterilize the lids by placing them in a bowl and pouring boiling water over them.

Transfer the ajvar to the jars. When the Ajvar is done, remove it from the stove and let it cool for about 8 to 10 minutes. Pack the Ajvar into the jars and place the jars back on the baking sheet.

Preheat the oven to 350˚F and place the jars in the oven for 15 minutes or until a thin crust forms on top of the Ajvar.

Meanwhile, heat 1 cup of cooking oil on the stovetop.

Add the heated oil. Once you see the crust on the Ajvar form, remove the jars from the oven, and pour some of the heated oil into each jar over the Ajvar, just enough to cover the surface.

Seal. Wipe the rims of the jars clean before applying the lids. Seal the jars with the lids. Arrange the jars in a crate or box and cover them with kitchen towels.

Cool. Leave them covered to cool down for 24 to 48 hours or until completely cooled.

Storage. Store your Ajvar jars in a dry, dark place. Refrigerate only after opening.