Serbian Pepper Spread (Ajvar)

Wash the bell peppers and roast them in the oven until tender and the skins are blistered.

Let them cool, peel off the skins, remove the seeds, chop, and process in a blender until smooth.

Score an X on the tomatoes, scald them with boiling water, peel off the skins, and chop.

Clean the onions, garlic, and chili (seeded), and pulse in a blender.

Combine all ingredients in a pot and bring to a boil.

Simmer over low heat for 1 to 1.5 hours until thickened, stirring occasionally.

At the end, stir in the vinegar, mustard, and oil.

Ladle the hot spread into sterilized jars and seal tightly.