📝 About This Recipe
Lutenica is the soul of Balkan preserves, a rich and rustic spread that captures the essence of late summer harvests. This vibrant relish balances the deep smokiness of fire-roasted peppers with the natural sweetness of vine-ripened tomatoes and the earthy heartiness of carrots and eggplant. Its name derives from the word for 'spicy,' offering a gentle, warming heat that makes it an addictive accompaniment to grilled meats or crusty artisan bread.
🥗 Ingredients
The Vegetable Base
- 5 kg Red Horn Peppers (Kurtovska Kapija) (or large red bell peppers, fleshy and ripe)
- 2.5 kg Roma Tomatoes (blanched, peeled, and pureed)
- 1 kg Eggplant (medium size, firm and shiny)
- 500 grams Carrots (peeled and boiled until tender)
- 3-5 pieces Hot Chili Peppers (such as Serrano or Thai bird's eye, adjusted to heat preference)
The Seasoning & Emulsion
- 400 ml Sunflower Oil (neutral oil is essential for authentic texture)
- 3-4 tablespoons Granulated Sugar (to balance the acidity of the tomatoes)
- 2-3 tablespoons Sea Salt (adjust to taste during the final simmer)
- 100 ml Red Wine Vinegar (adds a necessary bright tang)
- 2 heads Garlic (peeled and finely minced)
- 1 bunch Fresh Parsley (finely chopped)
- 1 teaspoon Black Peppercorns (freshly cracked)
👨🍳 Instructions
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1
Roast the red peppers and eggplants over an open flame, a charcoal grill, or under a high broiler until the skins are charred and blistered. This imparts the signature smoky flavor.
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2
Place the hot roasted vegetables in a large bowl and cover with plastic wrap or a lid for 15 minutes. The steam will loosen the skins, making them easier to peel.
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3
Peel the charred skin off the peppers and eggplants. Remove the stems and seeds from the peppers. Drain the vegetables in a colander for 20 minutes to remove excess moisture.
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4
While the roasted vegetables drain, blanch the tomatoes in boiling water for 60 seconds, then shock in ice water. Peel the skins and blend the flesh into a smooth puree.
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5
Place the tomato puree in a large, heavy-bottomed pot (a wide cauldron or 'vunshna pechka' is traditional) and simmer over medium heat for 45-60 minutes until the volume reduces by half and thickens into a paste.
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6
Grind the peeled peppers, eggplants, and boiled carrots using a meat grinder with a medium-hole plate. If you prefer a smoother texture, you can use a food processor, but be careful not to over-process into a liquid.
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7
Add the ground vegetable mixture to the thickened tomato paste. Stir well with a long wooden spoon.
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8
In a separate small pan, heat the sunflower oil until it begins to shimmer. Carefully pour the hot oil over the vegetable mixture—it should sizzle slightly. This 'fries' the vegetables and creates a silky mouthfeel.
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9
Add the salt, sugar, vinegar, and finely minced hot chilies. Simmer the mixture on low-medium heat, stirring constantly to prevent scorching.
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10
Continue cooking for 30-45 minutes. The Lutenica is ready when you can draw a spoon through the bottom of the pot and it leaves a clear trail that doesn't immediately fill back in.
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11
Stir in the minced garlic and chopped parsley during the last 5 minutes of cooking to preserve their fresh aroma.
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12
Sterilize your glass jars in the oven at 100°C (212°F). Carefully ladle the hot Lutenica into the warm jars, leaving 1/2 inch of headspace.
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13
Seal the jars tightly and turn them upside down for 15 minutes to create a vacuum seal, or process in a water bath for 10 minutes for long-term shelf storage.
💡 Chef's Tips
For the most authentic flavor, roast your peppers over charcoal; the smoky depth cannot be replicated by an oven. Always drain your roasted peppers and eggplants thoroughly; excess water will significantly increase your cooking time and dilute the flavor. Adjust the sugar and vinegar at the very end, as the flavors concentrate during the reduction process. Use a 'splatter guard' or a very deep pot, as the thick mixture tends to bubble and pop aggressively as it thickens. If you like it 'Ljuta' (extra hot), leave the seeds in your chili peppers for a more intense kick.
🍽️ Serving Suggestions
Spread generously over warm, crusty sourdough or traditional Balkan 'Pogacha' bread. Serve as a side relish alongside grilled Kebapcheta, Kyufte, or any charred meats. Mix a few spoonfuls into a bowl of warm pasta or use as a base for a rustic shakshuka. Pair with a sharp, salty white brine cheese like Sirene or Feta and a glass of Rakia. Use it as a gourmet sandwich spread with smoked deli meats and arugula.