Red Pepper And Tomato  Spread Lutenitsa



20 servings



– 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

1. Wash peppers and tomatoes.

2. Grill or roast peppers until charred. Transfer to a large bowl and cover with plastic wrap.

3. Let them stand for at least 30  minutes, to cool off and steam. Peel peppers. Remove stems and seeds.

4. Boil carrots and onion until softened (for about 20 minutes). Roast eggplant at 400 F for 45 minutes, then peel.

5. Blend onion, eggplant and carrots in a food processor. Bring a large pot of water to a boil.

6. 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.

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

8. 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.

9.  Wash 5 8-oz ball jars and rheir lids.

10. Fill jars with lutenitsa. Close tight. Keep in the fridge for up to 10 days or sterilize (can) to preserve for longer.

11.  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.

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. 


Simple, Low-Carb and Keto recipes