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.

Red Pepper And Tomato Spread Lutenitsa




– 8 lb red peppers – 8 lb ripe tomatoes – 80 ml vegetable oil – 2 tsp sugar – 2 tbsp salt — or more to taste – 1 large onion – 4 carrots — boiled – 1 large eggplant — roasted

20 servings

2 hrs 30 mins

Step 1

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.

Step 2

Boil carrots and onion until softened (for about 20 minutes). Roast eggplant at 400 F for 45 minutes, then peel. Blend onion, eggplant and carrots in a food processor.

Step 3

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.

Step 4

Peel tomatoes and roughly chop. Optional - roast tomatoes in the oven at 400 F for 1 hour, then peel.

Step 5

In a large pot, combine tomatoes, carrots, onion and eggplant, salt, sugar, oil and peppers. Cook over medium low heat for 1 hour, until thick. Remove from heat and let it cool.

Step 6

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.

Step 7

To sterilize: 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.