Lyutenitsa is a traditional Bulgarian pepper and tomato sauce that looks like vegetable caviar. However, the consistency you can make at will, depending on the purpose for which you need vegetable seasoning. The recipe for pepper and tomato sauce, which I propose, is fast, and in Bulgaria lutenitsu is cooked on the street in huge boilers specially designed for this purpose. However, to prepare this tasty sauce in a small amount is not difficult at home. The principle of cooking the sauce is simple - first, pepper and tomatoes are pre-baked, boiled or steamed (as you prefer), rubbed through a sieve to remove the skin and seeds. After that, the vegetable mixture is seasoned and boiled, then packed up in jars, sterilized and rolled up.
- Cooking time: 1 hour
- Quantity: 2 cans with a capacity of 500 ml
Ingredients for making Bulgarian pepper and tomato sauce - lutenitsa
- 1, 5 kg of red sweet pepper;
- 700 g ripe tomatoes;
- 3 heads of garlic;
- 150 g parsley;
- 100 ml of olive oil;
- 15 g of salt;
- 30 grams of granulated sugar.
Method of cooking lutenitsa - Bulgarian pepper and tomato sauce
Cut the seeds out of red sweet pepper, then thoroughly wash the pepper under the tap, so that the remains of the seeds in the sauce do not accidentally fall. Cut the flesh into thick strips. By the way, for this recipe, use only mature and fleshy vegetables, you can slightly overripe, but with no signs of spoilage.
Cut the tomatoes in half, cut the stem. If the tomatoes are large, then we cut them into four parts so that they prepare faster.
We clean from a peel of a head of garlic. Quickly clean them conveniently in this way - put the head of garlic on a cutting board, on top of the flat side - a wide knife. We hit it hard with his hand. We divide the divided teeth into a jar or metal container with a lid, shaking for about half a minute strongly. As a result of these manipulations, the husks easily fly away from the lobules.
We put a bunch of parsley in cold water, rinse it under the tap, rinse with boiling water, chop finely.
When all ingredients are prepared, proceed to cooking. Steam the tomatoes for a couple of 15 minutes, put in a rare sieve, wipe with a spoon.
Put the sweet pepper in a pot of boiling water, cook for about 10 minutes until soft. Cooking time depends on the degree of ripeness of the vegetables.
Mix the grated peppers and tomatoes, add olive oil.
Season with finely chopped garlic and parsley, add sugar and salt. Again we send to the stove, boil for 20-30 minutes, depending on the desired consistency of the sauce.
Cooking jars - mine, sterilized over steam. Fill the sauce with pepper and tomato, loosely cover the boiled lids. We put a towel made of natural fabric in a saucepan, put cans, pour hot water into the saucepan (50 degrees). Water should reach the banks to the hangers. Gradually bring to a boil, sterilize 30 minutes.
Screw lids tightly with lutenitse, cool at room temperature, store for storage in a cool cellar.
Lyutenitsa - Bulgarian pepper and tomato sauce is stored for several months at a temperature of +2 to +8 degrees Celsius.
