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.
Course: Side Dish
Cuisine: Bulgaria
Keyword: cherry tomatoes, red bell peppers


  • 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.

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