I don’t know how ajvar is usually used, and I’m not even sure I pronounce it correctly, but many years ago I discovered that it makes a great base for nachos, or just a great nacho topping by itself, so with this recipe, I may offend Balkan and Mexican chefs alike. Quantities are all approximate… use as much of each thing as you feel like.
1 jar ajvar (spicy or mild, depending on how spicy you want your nachos and how many other ingredients you’ll be adding)
1 or 2 large packets of corn chips (you probably need more than you think. I prefer nacho cheese flavour.)
1 small container of sour cream or crème fraîche (you probably need less than you think)
plenty of grated cheese (I find Sbrinz cheese is great for nachos.)
1 or 2 onions (optional)
1 can red kidney beans (optional)
some kind of hot sauce, to taste (optional)
Chop and fry the onion(s), if using, in a large frying pan. Empty the ajvar into the pan. Swill a small amount of liquid from the kidney bean can, if using, or water, in the ajvar jar to dislodge any additional ajvar, and pour that into the pan. Drain the rest of the liquid from the kidney beans (if using) and empty them into the pan. Stir and heat up the mixture to a good eating temperature. Add hot sauce to taste, if using.
To serve, put a few large serving spoonfuls of the mixture onto a plate. Cover it with a layer of grated cheese, and if necessary, microwave briefly to melt the cheese. Add a dollop of sour cream. Serve the corn chips on the side so they stay crunchy and are less messy to handle.
To eat, scoop up some ajvar mixture, cheese, and a little of the sour cream with a corn chip, and put it in your mouth. You probably know how to do the rest.
Serves 2 or 3, as a main dish, if all optional ingredients are used.