Lyutenitsa (Bulgarian Roasted Pepper and Tomato Relish)
Local name: Лютеница
In short: A thick, sweet and smoky spread of roasted red peppers and tomatoes cooked down with oil, garlic and eggplant, jarred for winter. It takes about 2 h 30 min in total and makes 16 servings.
- Prep
- 50 min
- Cook
- 1 h 40 min
- Total
- 2 h 30 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 135 kcal
Lyutenitsa is the relish Bulgarian families make in big batches in early autumn, when peppers and tomatoes are at their best, and spread on bread all winter. Red peppers and tomatoes are roasted, peeled, ground and cooked slowly with oil until thick and jammy. Eggplant is a common addition, and a little chili adds gentle heat. Serve it on toast, with boiled beans or potatoes, or stirred into soups.
Instructions
- Heat the oven to 240°C (475°F). Roast the whole peppers and eggplant on lined trays for 30 to 35 minutes, turning once, until the skins are blistered and charred.
- Put the peppers in a covered bowl for 15 minutes to steam. Peel off the skins, then remove the stems and seeds. Peel the eggplant and discard the stem.
- Score a small cross in the base of each tomato, drop them into boiling water for 1 minute, then peel them.
- Grind the peppers, eggplant and tomatoes in a meat grinder, or pulse in a food processor to a coarse puree.
- Heat the oil in a wide heavy pot, add the puree and garlic and simmer over medium-low heat, stirring often, for 60 to 75 minutes. It is ready when a spoon leaves a clear trail and the volume has reduced by about half.
- Stir in the sugar, salt and chili and cook for 10 minutes more. Add the vinegar and simmer for 2 minutes.
- Ladle into sterilized jars, leaving 1 cm (1/2 in) of space at the top, and seal. Process in a boiling water bath for 20 minutes, or cool and keep in the fridge for up to 3 weeks.
Tips
- Stir often toward the end, because the thick puree spits and can scorch. A wide pot evaporates the water faster than a tall one.
- For a smoother relish, blend with an immersion blender after cooking. Roast a few hot peppers with the sweet ones if you want more heat.
Questions and answers
How long does homemade lyutenitsa last?
Properly processed jars keep for a year in a cool, dark place. Once opened, or if the jars were not processed, keep it in the fridge for up to 3 weeks.
Is lyutenitsa spicy?
It ranges from mild to hot. This version is mild with an optional chili, so add more hot pepper for a spicier jar.
How do you eat lyutenitsa?
Spread it on toasted bread, stir it into bean stews and soups, or serve it as a side with roasted vegetables and potatoes.
How long does it take to make Lyutenitsa (Bulgarian Roasted Pepper and Tomato Relish)?
About 2 h 30 min in total: 50 min of preparation and 1 h 40 min of cooking.
How many calories are in Lyutenitsa (Bulgarian Roasted Pepper and Tomato Relish)?
About 135 kcal per serving, with 2 g of protein, 13 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 135 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 13 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 370 mg |
Estimated values, calculated from the ingredients.
