Lyutenitsa (Red Pepper)
The Bulgarian word lyut means, hot, pungent, or spicy. This condiment has numerous uses and is sold commercially in Bulgaria, but homemade is best. Though lyutenitsa is classically made with more tomatoes than peppers, I have also seen it made this way with a predominance of peppers. One can make a delicious evening meal of lyutenitsa spread on toast, feta cheese, and red wine. It is also served as a side dish with many meals.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tsp salt or to taste
- 2 serrano chiles
- 1/4 cup sunflower oil
- 5 red bell peppers large
- 1 onion small, minced
- 5 tbsp tomato paste
- Carbohydrate 15.6239172883946 g
- Cholesterol 0 mg
- Fat 14.1839164697488 g
- Fiber 4.54773526914503 g
- Protein 2.7142699992525 g
- Saturated Fat 1.4749440845002 g
- Serving Size 1 1 Serving (213g)
- Sodium 27.4217083163761 mg
- Sugar 11.0761820192496 g
- Trans Fat 0.950641646325943 g
- Calories 195 calories
Roast peppers, stem and all, over the flame of a stove or on the grill; turn frequently until their skins are black. Place in a paper bag or steam for a few minutes in order to loosen the skin. Wash off the charred skin; destem and deseed. Destem and deseed chiles. Place peppers, onion, chiles, tomato paste, oil, and salt in a blender and puree until smooth. Serve with a good, crusty bread. Makes about 2 cups.
