Ingredients with Measurements:
- 2 lbs. red bell peppers, roasted and peeled
- 1 lb. tomatoes, peeled and chopped
- 1/2 cup sunflower oil
- 1/4 cup white vinegar
- 1 tbsp. salt
- 1 tbsp. sugar
- 1 tbsp. paprika
- 1 tsp. cumin
- 1/2 tsp. black pepper
Special equipment needed:
- Blender or food processor
- Large pot
Step-by-step instructions:
1. Roast the red bell peppers on a grill or in the oven until the skin is charred and blistered. Place them in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skin and remove the seeds and stems.
2. In a blender or food processor, puree the roasted red bell peppers until smooth.
3. In a large pot, combine the pureed red bell peppers, chopped tomatoes, sunflower oil, white vinegar, salt, sugar, paprika, cumin, and black pepper.
4. Cook the mixture over medium heat, stirring occasionally, for 1-2 hours or until it thickens and the oil separates from the mixture.
5. Remove from heat and let cool.
6. Transfer the ljutenica to sterilized jars and store in the refrigerator.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium heat
Serving size:
Makes about 4 cups
Nutritional information:
Calories: 120
Fat: 11g
Carbohydrates: 5g
Protein: 1g
Sodium: 390mg
Sugar: 4g
Substitutions for ingredients:
- Red bell peppers can be substituted with roasted eggplants or a combination of both.
- Sunflower oil can be substituted with olive oil or vegetable oil.
- White vinegar can be substituted with apple cider vinegar or red wine vinegar.
Variations:
- Add chopped onions and garlic for a more savory flavor.
- Use smoked paprika for a smoky flavor.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Use ripe and juicy tomatoes for a sweeter and more flavorful ljutenica.
- Be patient when cooking the mixture, as it takes time for the flavors to develop and the oil to separate.
- Store the ljutenica in sterilized jars to prevent spoilage.
Storage instructions:
Store the ljutenica in sterilized jars in the refrigerator for up to 2 weeks.
Reheating instructions:
Ljutenica can be served cold or at room temperature. If reheating, do so in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the ljutenica in a small bowl with a spoon for scooping.
Garnishes:
Garnish with fresh herbs such as parsley or cilantro.
Pairings:
Ljutenica pairs well with grilled meats, bread, and cheese.
Suggested side dishes:
Serve with a side of roasted vegetables or a salad.
Troubleshooting advice:
- If the ljutenica is too thick, add a little bit of water to thin it out.
- If the ljutenica is too thin, continue cooking until it thickens to your desired consistency.
Food safety advice:
- Use sterilized jars to prevent spoilage.
- Refrigerate the ljutenica and consume within 2 weeks.
Food history:
Ljutenica is a traditional Bulgarian spread made with roasted red bell peppers and tomatoes. It is commonly served as a condiment with bread, cheese, and grilled meats.
Flavor profiles:
Ljutenica has a sweet and tangy flavor with a hint of smokiness from the roasted red bell peppers.
Serving suggestions:
Serve the ljutenica as a condiment with bread, cheese, and grilled meats.
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Region: Bulgarian