It's mild. It's sweet red pepper.
But you can also add some hot pepper to it, it depends on how you like it.
I think any red pepper with thick fleshy walls can be used for ajvar.
Because of the specific preparation.
We tried several types.
Both elephant ear and horn proved to be the best
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I see, interesting! I bet it's more of a vegetable based one, while ours is oil based.