Lutenitsa: Authentic Bulgarian Pepper Tomato Relish Recipe 🇧🇬🍅 | One Seven UK

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats while sunflower oil is more economical.

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: canned red peppers

Canned peppers save prep time and cost.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while white vinegar is more budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness, while agave is often less expensive.

Wash the eggplants.

Pierce the eggplants ready for roasting.

Roast the eggplants for 1 hour at 200° C.

Remove the insides of the eggplants.

Wash the red bell peppers and remove stalks and seeds.

Roast the peppers in the oven for 35 minutes at 200° C and in the air fryer for 9 minutes on the roast setting, turning a few times.

After roasting, place the peppers in a saucepan with a lid for about 30 minutes to soften the peel.

Peel the peppers after cooling.

Wash the carrots, top and tail them, and peel them.

Blend the roasted peppers in batches, being careful not to overload the blender.

Pour the blended peppers onto a large baking tray.

Blend the tomato puree with some of the carrots and add to the baking tray.

Season the mixture with salt, black pepper, cumin, and 300 ml of olive oil.

Bake the mixture for 1.5 hours at 200° C, stirring every 15 minutes until the liquid has evaporated.

Allow to cool and season with parsley before transferring into jars.

Place jars in cold water and bring to a boil, ensuring lids are covered, and boil for 10 to 15 minutes to seal.

Cooking Techniques

Equipment Needed

Spice Level: