Lutenitsa (Lütenitsa); Roasted red peppers, tomatoes, carrots and occasionally eggplant is a traditional Bulgarian breakfast sauce.
This delicious sauce is popular in the Balkans, Bulgaria, Serbia and Macedonia.
It is actually quite easy to prepare the sauce. Although it is often served in breakfasts, it is quite good in snacks or in addition to catering.
It is compatible with crackers, bread, sausage, meatballs or grilled meats.
What’s in Lutenitsa? 2 basic materials of sauce are roasted red pepper and roasted tomatoes.
Luetenitsa usually contains more peppers than tomatoes.
In some recipes, onion, hot pepper, carrot or eggplant are used.
In addition, some salt and sugar are added and some oil is also used.
Which peppers are used in Lutenitsa?
In Bulgaria, the most red caps are used for Lutenitsa.
Red bell pepper or piquillo pepper is also preferred.
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LUTENITSA Recipe Ingredients
4 kilos of red doors
2 pounds of mature tomatoes
Half a cup of oil oil
1 teaspoon of sugar
1 tablespoon salt
1 large onion (boiled) -depending on it-
2 Carrots (boiled) -dependent –
1 Big Eggplant -depending on the Bill-
Lütenitsa Preparation
Wash the peppers and tomatoes.
If you are going to use peppers and tomatoes, roast your eggplant. Transfer to a large bowl and cover it with a plastic cover. Leave for at least 30 minutes, let it cool. Peel the peppers, tomatoes and eggplants and remove. Remove the stems and seeds of the peppers.
Boil the carrot and onion until softening (about 20 minutes).
Put on onions, eggplants and carrots that you make ready for a kitchen processor.
Combine tomatoes, carrots, onions and eggplants, salt, sugar, oil and peppers in a large saucepan.
Cook for 1 hour until the sauce is darkened over medium -narrow heat. Take the fire and let it cool.
Transfer the sauce to the previously sterilized jars and close firmly.
Store in the refrigerator for up to 10 days or apply the canning technique to store it longer.
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