Bulgarian Lutenitza, recipe by Rudy Peev
This recipe for red bell pepper dip can be served as an appetizer with warm
bread, crackers or chips. Traditionally this
condiment is canned in Fall to be enjoyed in Winter, when it is served alongside a
pork/beef sausage called kebapche. The
sweetness in the carrots & bell peppers offset the subtle heat of the
peppers & bitterness of the sundried tomatoes creating a balanced flavor. Serve warm or at room temperature.
5 lbs. red peppers
1 lb. carrots
2 – 6 oz. cans tomato paste
3-5 bulgarian spicy peppers (shipkas or a local roasted mild
pepper like serrano)
3 sundried tomatos
3 tbsp. Garlic salt
2 tbsp. Sunflower oil
2 finely crushed, uncoated Aspirin (salicylic acid used as a
food preservative during canning)
Pre-heat oven to 390 degrees. Remove stems & seeds in peppers. Fill two-thirds of the bell peppers with
carrots before grating them in the food processor. Add mild roasted peppers & 1 can of tomato
paste to the food processor.
Roast one-third of the WHOLE bell peppers till the skins are
blistered. Remove from grill (or
broiler) and place into a bowl with lid to “sweat” & rest for 10 minutes so
the skin will separate easier. Next remove
blackened carbonized skin, pith, seeds & stem.
Using a wooden spoon, add roasted peppers and season with
garlic salt, 1 can tomato paste and blend in the food processor. Oil sides of a 13” x 9” baking pan before
adding mix. Make sure ingredients are
evenly distributed, with a smooth flat top for even heating. Bake at 390 degrees for 20 minutes, take out
& stir thoroughly (making sure top is smoothed out before returning to
oven). Bake for a second 20 minutes, remove from oven & stir with the
wooden spoon. Return to the oven for a
third 20 minutes, this time increasing the temperature to BROIL but leaving the
oven slightly open. Keep an eye on it
during this last session & remove early if it starts to look burnt.
Make sure the ingredients stay warm through the entire
canning process, using a food thermometer if necessary. The lutenitza should remain at 200 degrees until
canned & sealed.
Preheat mason jars by filling them with boiling water for
several minutes. Put half the baking
dish on a low stove burner during the canning process to keep it warm
enough. Remove water from the jars &
fill them with simmering sauce about halfway full. Put
one finely crushed, uncoated aspirin tablet in the jar & stir well. Fill the rest of the jar with warm sauce and
add a thin film of oil on top. Now tightly
close the lid, in a minute or two push down on the lid to make sure the seal is
tight & not popped. Clean off the
exterior of the jar with warm water.
Keep jar in a cool, dry environment.
Refrigerate after opening.
(optional add ins include – grated onion, sriracha (rooster)
sauce, eggplant, or even more intense peppers if preferred)
“Lutenitza is a traditional Bulgarian relish that is often used as a spread with bread or toast, and may also be used as an accompaniment to foods such as grilled meats, meatballs, or even fried potatoes. Variations of lutenitza, including ajvar and pindjur, are popular in the Balkan countries of Serbia and Macedonia.“ Karlonia.com
Huge thanks to Rudy for taking time to show how to make
this & being kind enough to introduce it to us in the first place :)