Bulgaria - Easy Homemade Red Pepper Dip (Lyutenitsa)

Get ready to dive into the rich, vibrant flavors of Bulgaria with our homemade red pepper dip recipe for authentic Lyutenitsa! Often hailed as "Bulgarian ketchup" or "red gold," this savory spread is a cornerstone of Bulgarian cuisine, cherished for its deep, complex taste and versatility. Made primarily from roasted red peppers and ripe tomatoes, with a hint of eggplant and carrots for sweetness and body, Lyutenitsa is naturally vegan and gluten-free, making it a fantastic addition to any kitchen.
Unlike its cousin Ajvar, which typically focuses on peppers and eggplant, Lyutenitsa always includes tomatoes and often carrots, giving it a unique sweetness and tang. Traditionally, families gather in the fall during peak pepper and tomato season for joyful canning days, transforming bountiful harvests into jars of deliciousness to enjoy throughout the winter. This recipe is designed to help you replicate that cherished tradition, ensuring you have the best roasted red bell pepper spread ready for anything. We'll guide you through every step, from roasting your peppers to safely jarring your homemade Lyutenitsa, so you can enjoy this Bulgarian treasure any time of year.

Ingredients

• For the Vegetables:
• 5 lbs (approx. 10-12 large) Long Sweet Red Peppers (e.g., Kapia, Romano, or large red bell peppers)
• 1 medium Eggplant (about 1 lb), optional but recommended for depth
• 3 lbs Ripe Tomatoes (Roma tomatoes are excellent for less water; otherwise, regular slicing tomatoes work)
• 1 lb Carrots, peeled
• 1 large Yellow Onion, chopped
• 4-5 cloves Garlic, minced
• 1-2 small Mild Red Chilies (optional, for a gentle kick)
• For Seasoning & Preservation:
• ½ cup Vegetable Oil (sunflower or olive oil recommended)
• 2 tablespoons Sugar (adjust to taste, depending on tomato sweetness)
• 1 tablespoon Salt (adjust to taste)
• 2 tablespoons White Vinegar (5% acidity)
• Fresh parsley, finely chopped (optional, added at the end)
• What to Buy in a US Grocery Store: If you can't find long sweet red peppers, standard red bell peppers work wonderfully. Just be aware they might contain more water, so you might need to simmer your Lyutenitsa a bit longer. For tomatoes, Roma tomatoes are ideal due to their lower water content and meaty texture, resulting in a thicker spread faster.
• Essential Jars & Canning Gear:
  6-8 half-pint (8oz) or 3-4 pint (16oz) Mason jars with new lids and rings
  Large, heavy-bottomed pot or Dutch oven (for simmering the spread)
  Large canning pot or deep stockpot with a rack (for water-bath canning)
  Canning funnel
  Jar lifter
  Ladle
  Clean kitchen towels

Directions

1. Roast the Peppers and Eggplant:
   1. Preheat your oven to 400°F (200°C).
   2. Wash peppers and eggplant. Arrange them on baking sheets lined with parchment paper.
   3. Roast for 30-45 minutes, turning occasionally, until the skins are deeply charred and blistered.
   4. Immediately transfer the hot peppers and eggplant to a large bowl and cover tightly with plastic wrap or a lid. Let them steam for 15-20 minutes. This makes peeling much easier.
   5. Once cool enough to handle, peel the skins from the peppers and eggplant. Discard the skins, stems, and seeds from the peppers. Avoid rinsing under water to preserve their smoky flavor. Roughly chop the peeled peppers and eggplant.
2. Prep and Cook the Tomatoes:
   1. Wash tomatoes. You can quickly blanch them in boiling water for 30 seconds, then transfer to an ice bath to easily peel the skins if desired. Alternatively, you can grate them or simply chop them finely.
   2. Place the chopped/grated tomatoes in a large pot and bring to a simmer over medium heat. Cook, stirring occasionally, for 30-45 minutes, or until the tomatoes have reduced significantly and thickened into a sauce. Visual cue: the liquid will have mostly evaporated, and the sauce will coat the back of a spoon.
3. Cook the Carrots (and Any Other Veg):
   1. Peel and chop the carrots into small pieces.
   2. Boil the chopped carrots in lightly salted water until very tender, about 10-15 minutes. Drain well.
   3. Sauté the chopped onion in a little oil until translucent. Add the minced garlic and optional mild chili, cooking for another minute until fragrant.
4. Blend to the Perfect Texture:
   1. In batches, combine the roasted peppers, roasted eggplant, cooked carrots, and sautéed onion/garlic mixture in a food processor.
   2. Pulse until you reach your desired consistency. Some prefer a chunkier spread with visible bits of pepper, while others like it ultra-smooth. Be careful not to over-blend into a watery puree; just enough to combine everything. An immersion blender can also be used directly in the pot later for a smoother finish.
5. Simmer Until Thick and Glossy:
   1. Combine the pureed vegetable mixture with the reduced tomato sauce in your large, heavy-bottomed pot or Dutch oven.
   2. Add the vegetable oil, sugar, salt, and vinegar. Stir well.
   3. Bring the mixture to a gentle simmer over medium-low heat. Cook, stirring frequently (especially towards the end to prevent sticking), for 1 to 2 hours, or until the Lyutenitsa is very thick, glossy, and holds its shape on a spoon. This reduction is crucial for flavor and proper consistency. The longer it simmers, the thicker and richer it becomes.
6. Taste and Adjust:
   1. Once thick, taste the Lyutenitsa. Adjust salt, sugar, or vinegar as needed to balance the flavors. If using, stir in fresh chopped parsley off the heat.