Lyutenitsa is a traditional Bulgarian dip that you can spread on a slide of bread with feta cheese on top or just have it as a side dish.
- 4 lb red peppers
- 2 lb ripe tomatoes
- 80 ml vegetable oil
- 1 tsp sugar
- 1 tbsp salt
- Wash peppers and tomatoes.
- 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.
- 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. Peel tomatoes and roughly chop.
- In a large pot, combine tomatoes, salt, sugar, oil and peppers.
- Cook over medium heat for 1 1/2 -2 hours, until thick. (to test if it is done, when using a wooden spoon, scrape the bottom of the pot and the lutenitsa shouldn’t be moving to the inside).
- Remove from heat and let it cool.
- Wash 5 8-oz ball jars and their lids.
- Fill jars with lyutenitsa. Close tight.
- Keep in the fridge for up to 10 days or sterilize (can) to preserve for longer.
Photo credit and inspiration: cuisinebgcr.wordpress.com