Bulgarian Roasted Pepper and Tomato Spread

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Lyutenitsa is Bulgaria's beloved roasted red pepper and tomato spread, slow-cooked with onion, carrot, and garlic until thick, glossy, and richly savory. It is traditionally served with crusty bread, sharp white cheese, or alongside grilled meats. A jar of this homemade spread captures the deep, smoky-sweet flavor of late-summer Balkan gardens.

Nutrition Facts

Per serving (estimated)

• 95 kcalCalories
• 5 gFat
• 0.5 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 6 gSugar
• 2 gProtein
• 480 mgSodium
• 380 mgPotassium
• 30 mgCalcium
• 1 mgIron
• 95 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the roasted vegetables

• 2 lbs red bell peppers (about 6-7 large)
• 1 lb ripe tomatoes (about 3-4 medium)
• 1 medium yellow onion
• 1 medium carrot, peeled
• 4 garlic cloves, minced
• 1 small red chili pepper (optional)

For cooking and seasoning

• 4 tbsp sunflower oil
• 1 tsp fine sea salt, plus more to taste
• 1 tsp granulated sugar
• 1/2 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Directions

1. Roast the peppers, tomatoes, and chili (if using) on a foil-lined baking sheet under a hot broiler, turning occasionally, until the skins are blackened and blistered, 15-20 minutes.
2. Transfer the charred vegetables to a covered bowl and let them steam for 15 minutes to loosen the skins, then peel away the blackened skins and remove the pepper seeds and tomato cores; coarsely chop the flesh.
3. Finely chop the onion and carrot. Heat the sunflower oil in a heavy-bottomed pot over medium heat and sauté the onion and carrot until softened and lightly golden, 6-8 minutes.
4. Add the chopped roasted peppers, tomatoes, chili, minced garlic, salt, sugar, and black pepper to the pot. Stir well to combine and bring to a gentle simmer.
5. Reduce the heat to low and cook, stirring frequently to prevent sticking, for 45-60 minutes until the mixture is thick, glossy, and most of the liquid has evaporated, and the oil begins to separate at the edges.
6. Taste and adjust the seasoning with additional salt or sugar as needed. Stir in the fresh parsley just before removing from the heat.
7. Cool the spread slightly, then spoon it into sterilized jars while still warm. Seal and store in the refrigerator for up to 2 weeks.
8. Serve at room temperature with crusty bread, a slab of white cheese, or as a side to grilled meats and sausages.

Cook’s Notes

• Choose fully ripe, deeply colored red peppers for the sweetest, most flavorful spread.
• For a smoother texture, pulse the cooked mixture briefly with an immersion blender before the final simmer.
• Traditional Bulgarian cooks often add a small roasted eggplant (about 4 oz) for extra body and depth.
• Sterilize jars by simmering them in boiling water for 10 minutes before filling to extend shelf life.
• A pinch of hot smoked paprika stirred in at the end adds a lovely smoky accent without extra heat.

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