Ljutenica

Name: Ljutenica
Prep time: 20 min
Cook time: 100 min
Total time: 2 h
Cuisine: Bulgarian
Ingredients: Ripe tomatoes, peeled and chopped — 1 kg (2.2 lb); Red bell peppers, roasted and peeled — 500 g (1.1 lb); Garlic cloves, minced — 4; Sunflower oil — 80 ml (1/3 cup); Sugar — 15 g (1 tbsp); Salt — 10 g (2 tsp); Ground black pepper — 2 g (1/2 tsp); Hot chile pepper, minced (optional) — 1

The Quirky Foodster Team

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20 min

Prep

100 min

Cook

Ingredients

Ripe tomatoes, peeled and chopped — 1 kg (2.2 lb)
Red bell peppers, roasted and peeled — 500 g (1.1 lb)
Garlic cloves, minced — 4
Sunflower oil — 80 ml (1/3 cup)
Sugar — 15 g (1 tbsp)
Salt — 10 g (2 tsp)
Ground black pepper — 2 g (1/2 tsp)
Hot chile pepper, minced (optional) — 1

Method

Roast peppers at 220°C (425°F) until charred, about 25-30 minutes; steam covered 15 minutes, then peel and
deseed.
Blend or process tomatoes and roasted peppers together to a coarse purée.
Heat oil in a heavy-bottomed pot; add the purée, garlic, sugar, salt and black pepper.
Simmer uncovered, stirring frequently to prevent sticking, for 1-1.5 hours until very thick and deep red-orange.
Add hot chile if using during the last 15 minutes; adjust seasoning before cooling and jarring.

Cultural Background: A thick, spiced tomato and roasted pepper relish, ljutenica (from 'ljuto', meaning spicy/hot in Bulgarian) is a beloved Bulgarian autumn preserve, closely related to ajvar but distinguished by its tomato base and characteristic Bulgarian spice blend.

Tips: • Long, slow simmering is essential to reduce the mixture to the thick, spreadable consistency ljutenica is known for. • Stir frequently toward the end of cooking, as the thickened mixture can catch and burn easily.

Variations: • Add grated carrot for a sweeter, more textured version common in some households. • Increase chile for a spicier version, often labeled 'lyuta' (hot) on jars.

Storage: Refrigerate up to 3 weeks in a sealed jar, or process in sterilised jars for shelf-stable storage up to 1 year.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 45 kcal, 0.7 g protein, 3 g fat, 4.5 g carbohydrate per 30 g serving.

FAQs: What is ljutenica traditionally served with? Bread, cheese, and as a condiment alongside grilled meats, much like ajvar. How is it different from ajvar? Ljutenica is tomato-based rather than eggplant-based, giving it a brighter red colour and tangier flavour.