Red Pepper And Tomato Spread Lutenitsa Recipe
Red Pepper And Tomato Spread Lutenitsa Recipe – traditional Bulgarian treat, a type of chutney, made with roasted red peppers, tomatoes and carrots and eggplant at times. This tasty spread is popular on the Balkans – Bulgaria, Serbia and Macedonia (with slight variations and other names on a few other surrounding countries, but this is a completely different story).
My goal today is to share with you the Bulgarian Red Pepper And Tomato Spread Lutenitsa Recipe, since most of you know, I’m Bulgarian, but now live in the US.
Back on the recipe. It is unbelievably easy to make and tastes great on crackers, bread or as a dip (side dish) for sausages, meatballs or grilled meats. If you go to a restaurant in Bulgaria, you can most likely get to try lutenitsa. You can order it as a side, in a small dipping container.
Here in Chicago, where the Bulgarian population is the biggest in the US, there are a few Bulgarian restaurants and grocery stores, so store bought lutenitsa is widely available. Surprise, but I rarely buy or order it at a restaurant. This doesn’t mean that I don’t love it, but I prefer homemade Red Pepper And Tomato Spread.
This means that I sometimes have to make it myself. The taste of freshly made lutenitsa is so much different than the one offered at the store. Here it is important to emphasize that there are variations on ingredients. The two basic ones are red peppers and tomatoes and I love its taste with just these two.
Some recipes call for onion, hot peppers, carrots or egg plant. While I’ve tried pretty much all kinds and there are some pretty good ones, I like to stick to the basic one – roasted red peppers and tomatoes. There also is some salt and sugar added and some vegetable oil. This is it.
I’m not claiming that this is a Traditional recipe. This is just a variation. This is the way I like it. This is the recipe I use to make lutenitsa indoors here in the US.
Why did I say indoors? Because lutenitsa is often made in huge batches outdoors in the rural areas in Bulgaria. It can then be enjoyed freshly made, but the rest is being canned to preserve for up to 1 year. Back to canning.
When I shared the recipe for Easy Pickled Vegetables, I promised to share a recipe for lutenitsa.
Also, another delicious recipe from my home country – Cold Cucumber Yogurt Soup – Tarator.
In fact I have a lot of Bulgarian readers.
I also have readers from all over the world, who have either been to Bulgaria or know Bulgarian people and are familiar with the cuisine. I’ve been getting a lot of requests for Bulgarian recipes. And I finally decided to slowly start sharing some. I’m excited.
I glad you guys enjoy them and are interested in more recipes like this.
Red Pepper And Tomato Spread Lutenitsa Recipe - traditional Bulgarian treat, a type of chutney, made with roasted red peppers, tomatoes and carrots and eggplant at times. This tasty spread is popular on the Balkans - Bulgaria, Serbia and Macedonia (with slight variations and other names on a few other surrounding countries, but this is a completely different story).
- 4 lb red peppers
- 2 lb ripe tomatoes
- 80 ml vegetable oil
- 1 tsp sugar
- 1 tbsp salt
Wash peppers and tomatoes.
Grill or roast peppers until charred. Transfer to a large bowl and cover with plastic wrap. Let them stand for at least 30 minutes, to cool off and steam.
Peel peppers. Remove stems and seeds.
Bring a large pot of water to a boil.
Make a small cross cut on the bottom of each tomato.
Add tomatoes and boil for 1 minute. Take them out and rinse with cold water.
Peel tomatoes and roughly chop.
In a large pot, combine tomatoes, salt, sugar, oil and peppers. Cook over medium heat for 1 1/2 -2 hours, until thick. (to test doneness, when using a wooden spoon, scrape the bottom of the pot and the lutenitsa shouldn't be moving to the inside).
Remove from heat and let it cool.
Wash 5 8-oz ball jars and rheir lids.
Fill jars with lutenitsa. Close tight.
Keep in the fridge for up to 10 days or sterilize (can) to preserve for longer.
Fill a canning pot with water. Add jars. Boil for 5 minutes, then let them cool. Keep in a cool and dry place for up to 6 months.
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