A thick, smoky spread of roasted red peppers, tomatoes, garlic, and sometimes eggplant, slow-cooked until deeply concentrated. Bulgaria's most treasured condiment, made in enormous batches every autumn.
Ingredients
2kg red bell peppers
1kg ripe tomatoes
2 hot chili peppers (optional)
1 small eggplant
6 cloves garlic, minced
100ml sunflower oil
2 tbsp sugar
1 tbsp salt
1 tsp black pepper
Instructions
1Roast red peppers and eggplant directly over an open flame or under a broiler until completely blackened on all sides, turning frequently.
2Place charred peppers in a covered bowl or bag to steam for 15 minutes. Peel off skins, remove seeds, and drain excess liquid.
3Blanch tomatoes in boiling water, peel, and roughly chop. Peel the roasted eggplant and chop the flesh.
4Blend or mill the peppers, tomatoes, and eggplant to a chunky puree. Transfer to a large heavy-bottomed pot.
5Add sunflower oil, minced garlic, sugar, salt, and pepper. Simmer on low heat for 1-2 hours, stirring frequently, until very thick and spreadable.
6Ladle hot lyutenitsa into sterilized jars and seal immediately for preservation, or cool and refrigerate for immediate use.
Did You Know?
Every autumn, entire Bulgarian neighborhoods smell of roasting peppers during lyutenitsa season, when families gather to make hundreds of jars together.