I grew up in a household where fall was a very busy season making pickles, jams, compote (fruits in light syrup). Preserving food was a necessity of eating. It was also was a memorable event. On a chosen day, vegetables or fruits were picked and everybody gathered at my grandmother’s Jechka where we engineered a little factory of scrubbing, trimming, fire roasting, peeling, boiling, delegating, gossiping. This is how lutenitza was produced.
4-5 lbs red bell peppers
2 hot peppers, chilies or jalapeno
1 large onion, finely chopped
4-5 tbs tomato paste
1/ 4 c oil, sunflower or canola
1 tbs cumin
salt and black pepper to taste
Roast in the oven or char on the grill the red and the hot peppers. Peel, core and season them. Mince coarsely or use a food processor. In a large saucepan heat the oil, saute the onions until translucent, add the peppers and saute some more. Mix in the tomato paste and the spices. Cook on simmer mode for about thirty minutes, stirring from time to time.