Ingredients with Measurements:
- 2 lbs of red peppers
- 1 lb of carrots
- 1 cup of sunflower oil
- 1 cup of sugar
- 1 cup of white vinegar
- 1 tbsp of salt
- 1 tbsp of paprika
- 1 tsp of cumin
- 1 tsp of black pepper
Special equipment needed:
- Blender or food processor
- Large pot
- Wooden spoon
- Glass jars with lids for storage
Step-by-step instructions:
1. Wash and dry the red peppers and carrots. Remove the stems and seeds from the peppers and cut them into small pieces. Peel the carrots and cut them into small cubes.
2. In a large pot, heat the sunflower oil over medium heat. Add the peppers and carrots and cook for 10-15 minutes, stirring occasionally.
3. Add the sugar, white vinegar, salt, paprika, cumin, and black pepper to the pot. Stir well and bring to a boil.
4. Reduce the heat to low and simmer for 1-2 hours, stirring occasionally, until the mixture thickens and the vegetables are soft.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using a blender or food processor, puree the mixture until smooth.
7. Return the puree to the pot and cook for an additional 10-15 minutes, stirring occasionally.
8. Ladle the hot ljutenica into clean, sterilized glass jars, leaving about 1/2 inch of headspace at the top. Seal the jars tightly with lids.
9. Let the ljutenica cool to room temperature before storing in the refrigerator.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium heat for cooking and boiling, low heat for simmering
Serving size:
Makes about 4-5 cups of ljutenica
Nutritional information:
Per serving (1/4 cup):
Calories: 120
Fat: 7g
Carbohydrates: 14g
Protein: 1g
Sodium: 150mg
Sugar: 12g
Substitutions for ingredients:
- You can use olive oil instead of sunflower oil.
- You can use honey or maple syrup instead of sugar.
- You can use apple cider vinegar or red wine vinegar instead of white vinegar.
- You can adjust the amount of salt, paprika, cumin, and black pepper to your taste.
Variations:
- You can add garlic, onion, or chili peppers for extra flavor.
- You can use different types of peppers, such as green or yellow peppers.
- You can add herbs such as parsley, cilantro, or basil for freshness.
Tips and tricks:
- Be careful when blending hot liquids. Let the mixture cool for a few minutes before blending, and blend in small batches.
- Sterilize the glass jars by boiling them in water for 10 minutes before filling them with the hot ljutenica.
- Store the ljutenica in the refrigerator for up to 3 months.
Storage instructions:
Store the ljutenica in the refrigerator for up to 3 months.
Reheating instructions:
Reheat the ljutenica in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the ljutenica as a dip with crackers or bread, or as a condiment for grilled meats or vegetables.
Garnishes:
Garnish with fresh herbs such as parsley or cilantro.
Pairings:
Pair with grilled meats, vegetables, or bread.
Suggested side dishes:
Serve with a side of roasted vegetables or a fresh salad.
Troubleshooting advice:
- If the ljutenica is too thick, add a little water or vinegar to thin it out.
- If the ljutenica is too thin, simmer it for a little longer to thicken it up.
Food safety advice:
- Make sure to sterilize the glass jars before filling them with the hot ljutenica.
- Store the ljutenica in the refrigerator to prevent spoilage.
Food history:
Ljutenica is a traditional Bulgarian spread made from roasted red peppers, tomatoes, and spices. It is commonly served as a condiment or dip.
Flavor profiles:
Ljutenica has a sweet and spicy flavor, with a hint of smokiness from the roasted peppers.
Serving suggestions:
Serve the ljutenica as a dip with crackers or bread, or as a condiment for grilled meats or vegetables.
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Region: Macedonian