Bulgarian Roasted Pepper Relish (Lyutenitsa)
Лютеница LyutenitsaSay it: lyoo-teh-NEE-tsah
Lyutenitsa is a late-summer Bulgarian preserve that keeps the taste of ripe peppers and tomatoes on the table through winter. It is thick, glossy and savory-sweet, with a gentle tang from vinegar and a deep roasted note from the peppers; the eggplant adds extra body and a faint smokiness. Spoon it onto bread, set it beside grilled meats or make a batch to jar while peppers are plentiful.
Bulgarian Roasted Pepper Relish (Lyutenitsa)
Лютеница, Lyutenitsa
Pronounced lyoo-teh-NEE-tsah
- Serves
- 12
- Prep
- 40 min
- Cook
- 3 hr
- Total
- 3 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Vegetables
Seasonings and oil
Method
Char the whole bell peppers and chili peppers over a gas burner, beneath a broiler or on a hot grill, rotating them regularly, until their skins are blackened and blistered in every spot. Put them in a bowl, cover tightly with plastic wrap and leave to steam for 15 minutes. Slip off the skins, discard stems and seeds, and keep the flesh; rinsing will wash away the smoky flavour.
Prick the eggplant several times, then roast it at 400°F (200°C) or hold it over a flame until it is fully soft and collapsed, 30–40 minutes. Let it cool a little, remove and discard the skin. Roasting it beside the peppers saves time.
Cut a shallow X into the bottom of each tomato, dip them in boiling water for 1 minute, then peel, core and chop them roughly. Another route is to halve the tomatoes and rub the cut sides over a box grater, throwing away the skins.
Put the tomatoes and peeled eggplant into a large heavy pot and crush them with a fork or potato masher. Set the pot over medium heat and cook, stirring often, until the mixture thickens and most of the liquid has cooked off, about 30–40 minutes.
Chop the roasted peppers finely, or run them through a meat grinder or food processor until they reach the texture you like. Add them to the pot with the crushed garlic, sunflower oil, sugar, salt, vinegar, cumin if using, and black pepper, then stir well.
Turn the heat down to low and simmer uncovered, stirring often so the bottom does not catch, until the relish is very thick, deep red and glossy and a thin ring of oil starts to separate at the edges, 1.5–2 hours. Taste and correct the salt, sugar and vinegar.
For a finer lyutenitsa, use an immersion blender to reach the consistency you prefer, or leave it with some texture. After blending, simmer for another 10 minutes so it thickens again.
To preserve it, pack the hot relish into freshly sterilized jars, wipe the rims, close with lids and invert for 10 minutes before turning upright to cool. If not canning, let it come to room temperature and refrigerate.
Regional variant: Lyutenitsa without eggplant (lyutenitsa bez patladzhan)
Leave out the eggplant, raise the peppers to 3 lb (1.4 kg) and the tomatoes to 2 lb (900 g), and add 2 medium carrots, grated, with the tomatoes. Follow the same cooking method; the result is sweeter, lighter and just as thick, and it is the most common home version in many Bulgarian regions.
Cook's notes
- A gas flame gives the deepest smoke; if you use a broiler, stay close and turn the peppers every few minutes so they char evenly.
- The relish sets further as it cools, so take it off the heat while it is slightly looser than the texture you want in the jar.
- When canning, use jars sterilized just before filling and add the lyutenitsa while it is hot; keep the vinegar and oil amounts as written because they support preservation.
Serve with
Layer it thickly on crusty white bread or toast, or serve it with grilled meats, fried eggs and white bean stew.
Make ahead and storage
Keep cooled lyutenitsa in sterilized jars in a cool pantry for up to 6 months; after opening, refrigerate it and use it within 2–3 weeks.
