Homemade Bulgarian Tomato and Pepper Spread

Ingredients

• 2.2 lbs (1 kg) ripe tomatoes, peeled and diced 2.2 lbs (1 kg) ripe tomatoes, peeled and diced
• 1.1 lbs (500g) roasted red peppers, peeled and diced 1.1 lbs (500g) roasted red peppers, peeled and diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tbsp sunflower oil 2 tbsp sunflower oil
• 2 tbsp red wine vinegar 2 tbsp red wine vinegar
• 2 tbsp sugar 2 tbsp sugar
• 1 tsp salt 1 tsp salt
• 1 tsp paprika 1 tsp paprika
• 1/2 tsp black pepper 1/2 tsp black pepper
• 1/4 tsp chili flakes (optional) 1/4 tsp chili flakes (optional)

Nutrition

• Calories (kcal / KJ): 40 kcal / 167 KJ
• Fat (total, saturated): 1g, 0.1g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 1g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large pot, heat the sunflower oil over medium heat. Add the chopped onions and sauté until translucent.
2. 2.
   Add the minced garlic and sauté for another minute until fragrant.
3. 3.
   Add the diced tomatoes, roasted red peppers, red wine vinegar, sugar, salt, paprika, black pepper, and chili flakes (if using). Stir well to combine.
4. 4.
   Reduce the heat to low and simmer the mixture for about 1 hour, stirring occasionally, until it thickens and the flavors meld together.
5. 5.
   Remove from heat and let the mixture cool slightly.
6. 6.
   Using an immersion blender or a food processor, blend the mixture until smooth. If you prefer a chunkier texture, blend it to your desired consistency.
7. 7.
   Return the blended mixture to the pot and simmer for an additional 15-20 minutes to thicken it further.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Remove from heat and let it cool completely before transferring to sterilized jars.

Treat your ingredients with care...

• Tomatoes — Choose ripe tomatoes for the best flavor. To easily peel them, score a small "X" on the bottom, blanch in boiling water for 30 seconds, then transfer to an ice bath before peeling.
• Roasted red peppers — You can roast your own peppers by placing them directly over a gas flame or under the broiler until the skin is charred. Alternatively, use jarred roasted red peppers for convenience.

Tips & Tricks

• For a smokier flavor, use roasted red peppers that have been charred over an open flame.
• Adjust the sweetness and acidity to your preference by adding more or less sugar and vinegar.
• Store the Lyutenitsa in sterilized jars in the refrigerator for up to 2 weeks.
• Serve it at room temperature to enhance the flavors.
• Experiment with different spices like cumin or oregano to personalize the taste.

Serving advice

Serve Lyutenitsa as a spread on freshly baked bread or as a condiment alongside grilled meats. It also pairs well with cheese and charcuterie boards.

Presentation advice

Transfer the Lyutenitsa to a decorative jar or bowl for an appealing presentation. Garnish with a drizzle of olive oil and a sprinkle of fresh herbs like parsley or basil.