{"id":258,"date":"2020-08-13T05:14:00","date_gmt":"2020-08-13T05:14:00","guid":{"rendered":"http:\/\/rollingdownmygarden.com\/?p=258"},"modified":"2022-06-16T19:48:08","modified_gmt":"2022-06-16T19:48:08","slug":"ljutenica-tomato-and-pepper-relish-spread","status":"publish","type":"post","link":"https:\/\/rollingdownmygarden.com\/?p=258","title":{"rendered":"Ljutenica- tomato and pepper relish\/spread"},"content":{"rendered":"<p>&nbsp;<span style=\"font-size: xx-large;\">August is the month in which I spend most of my time in the kitchen. I already wrote about <a href=\"https:\/\/lost-between-weeds.blogspot.com\/2020\/08\/ajvar-balkans-red-monster.html\" target=\"_blank\" rel=\"noopener\">Ajvar<\/a>&nbsp;which I made last week and this week I&#8217;ve decided to make ljutenica.<\/span><\/p>\n<p><span style=\"font-size: xx-large;\">Ljutenica(Lutenica) is another popular Balkans side food, a relish or a spread(depending on the preference) made from peppers and tomatoes. When it comes to cooking it&#8217;s more similar to salsa than to ajvar only cooked much longer.<\/span><\/p>\n<p><span style=\"font-size: xx-large;\">Making ljutenica is fairly simple. The recipe depends on the preference, but the most important is that it contains tomatoes, peppers, and chili pepper. The name would translate as &#8220;something very spicy&#8221;. Again like the ajvar every country has, it&#8217;s own recipe. Some add more different vegetables, others use only peppers and tomatoes. This is the way I make it and the way my family likes it.<\/span><\/p>\n<p><span style=\"font-size: xx-large;\">Recipe:<\/span><\/p>\n<p><span style=\"font-size: xx-large;\">5kg (11lbs) of tomatoes<\/span><\/p>\n<p><span style=\"font-size: xx-large;\">3kg (6.6lbs) of peppers<\/span><\/p>\n<p><span style=\"font-size: xx-large;\">2 big onions<\/span><\/p>\n<p><span style=\"font-size: xx-large;\">spices<\/span><\/p>\n<p><span style=\"font-size: xx-large;\"><br \/><\/span><\/p>\n<p><span style=\"font-size: xx-large;\">The first thing I always do when cooking with fresh tomatoes is to peel the tomato skin. This is an optional move, I don&#8217;t like the tomato skin in cooked meals so I always boil the tomatoes and peel the skin. The process is really simple, I cut a small X on the bottom of the tomatoes, throw them into the boiling water, leave for a minute, throw them into the cold water, and peel. This is the fastest way to peel them and the quickest way. I peel 5 kilos in just a few minutes.&nbsp;<\/span><\/p>\n<div style=\"clear: both; text-align: center;\"><span style=\"font-size: xx-large;\"><object contentid=\"231c8ec0c0926d55\" height=\"266\" width=\"320\"><\/object><\/span><\/div>\n<p><span style=\"font-size: xx-large;\"><br \/><\/span><\/p>\n<p><span style=\"font-size: xx-large;\">After the tomato peeling, comes the slicing. Tomatoes, peppers, and onions are cut into small pieces. I usually use tomato peppers, but this time I found ajvar peppers on sale so I bought them. It doesn&#8217;t really matter which kind of pepper you use. The only difference is that the more meaty peppers will take longer to cook.<\/span><\/p>\n<p><span style=\"font-size: xx-large;\">On few drops of oil fry the onions until they turn a golden color and then add the peppers. Depending on the variety of peppers add some water to stop them from getting burned. If the peppers let out enough water there&#8217;s no need to add any water.&nbsp;<\/span><\/p>\n<div style=\"clear: both; text-align: center;\"><a href=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-_vQnrDC80as\/XzQxu5c_H6I\/AAAAAAAAACc\/zhZ__FRqXQs1AA6rKJMXXnGTiejZL1fGgCLcBGAsYHQ\/s2048\/IMG_20200812_073352.jpg?ssl=1\" style=\"margin-left: 1em; margin-right: 1em;\"><span style=\"font-size: xx-large;\"><img data-recalc-dims=\"1\" decoding=\"async\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1152\"  src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-_vQnrDC80as\/XzQxu5c_H6I\/AAAAAAAAACc\/zhZ__FRqXQs1AA6rKJMXXnGTiejZL1fGgCLcBGAsYHQ\/s640\/IMG_20200812_073352.jpg?h=640&#038;ssl=1\" \/><\/span><\/a><\/div>\n<div><span style=\"font-size: xx-large;\"><br \/><\/span><\/div>\n<div><span style=\"font-size: xx-large;\">Cook the peppers until they turn soft and the contain of the pot drops by half. This will take some time, depending on the pepper variety it could take from 30minutes to 2 hours. The ajvar peppers took almost two hours to cook.&nbsp;<\/span><\/div>\n<p><span style=\"font-size: xx-large;\"><br \/><\/span><\/p>\n<div style=\"clear: both; text-align: center;\"><a href=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-wOM_L_nltDU\/XzQxuxcOQjI\/AAAAAAAAACg\/qaLdBMF8Z6M1NxOJn2B4LUfJHsgrG3-FgCLcBGAsYHQ\/s2048\/IMG_20200812_080537.jpg?ssl=1\" style=\"margin-left: 1em; margin-right: 1em;\"><span style=\"font-size: xx-large;\"><img data-recalc-dims=\"1\" decoding=\"async\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1497\"  src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-wOM_L_nltDU\/XzQxuxcOQjI\/AAAAAAAAACg\/qaLdBMF8Z6M1NxOJn2B4LUfJHsgrG3-FgCLcBGAsYHQ\/s640\/IMG_20200812_080537.jpg?h=640&#038;ssl=1\" \/><\/span><\/a><\/div>\n<div><span style=\"font-size: xx-large;\"><br \/><\/span><\/div>\n<div><span style=\"font-size: xx-large;\">Before adding the tomatoes add all the spices. The reason is simple, adding the spices after the tomatoes will make it difficult to stir. The taste should be too salty and too spicy to be good when the tomatoes are added. The spices depend on the preferences. I add 3 teaspoons of salt, 1 teaspoon of black pepper, 3 teaspoons of chili powder, garlic powder, oregano, basil, and 2 teaspoons of vegetable seasoning mix.&nbsp;<\/span><\/div>\n<div><span style=\"font-size: xx-large;\"><br \/><\/span><\/div>\n<p><span style=\"font-size: xx-large;\"><br \/><\/span><\/p>\n<div style=\"clear: both; text-align: center;\"><a href=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-7ucmuTi36Ts\/XzQxugO558I\/AAAAAAAAACY\/5DNNBLFYL1oLyMFkb8r04FjZHaKk3oSuwCLcBGAsYHQ\/s2048\/IMG_20200812_081024.jpg?ssl=1\" style=\"margin-left: 1em; margin-right: 1em;\"><span style=\"font-size: xx-large;\"><img data-recalc-dims=\"1\" decoding=\"async\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1324\"  src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-7ucmuTi36Ts\/XzQxugO558I\/AAAAAAAAACY\/5DNNBLFYL1oLyMFkb8r04FjZHaKk3oSuwCLcBGAsYHQ\/s640\/IMG_20200812_081024.jpg?h=640&#038;ssl=1\" \/><\/span><\/a><\/div>\n<div><span style=\"font-size: xx-large;\"><br \/><\/span><\/div>\n<p><span style=\"font-size: xx-large;\">After adding the tomatoes all that is left is to cook until the water evaporates.<\/span><\/p>\n<div><span style=\"font-size: xx-large;\">It can take longer, especially if the tomatoes are watery, again depending on the preferences. I prefer it to be a bit runnier with chunky bits inside. If you want a spread you can use a stick blender and cook it until it gets to the puree texture.&nbsp;<\/span><\/div>\n<div><span style=\"font-size: xx-large;\"><br \/><\/span><\/div>\n<div style=\"clear: both; text-align: center;\"><span style=\"font-size: xx-large;\"><object contentid=\"e233061d75408eed\" height=\"266\" width=\"320\"><\/object><\/span><\/div>\n<div><span style=\"font-size: xx-large;\"><br \/><\/span><\/div>\n<div><span style=\"font-size: xx-large;\">When the ljutenica is almost over, turn the oven on and place the jars inside (100\u00b0C\/212\u00b0F 30 minutes). Fill the hot jars with hot ljutenica and leave them in the oven for an hour. Turn the oven off after an hour and leave the jars inside to cool down completely.&nbsp;<\/span><\/div>\n<div><span style=\"font-size: xx-large;\"><br \/><\/span><\/div>\n<div>\n<div style=\"clear: both; text-align: center;\"><a href=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-L3fij9kta6Q\/XzQxvtVIn5I\/AAAAAAAAACk\/llkWgMVZVTIF8fdSZt4alLr4s_RcqcxVACLcBGAsYHQ\/s2048\/IMG_20200812_114742.jpg?ssl=1\" style=\"margin-left: 1em; margin-right: 1em;\"><span style=\"font-size: xx-large;\"><img data-recalc-dims=\"1\" decoding=\"async\" border=\"0\" data-original-height=\"1152\" data-original-width=\"2048\" src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-L3fij9kta6Q\/XzQxvtVIn5I\/AAAAAAAAACk\/llkWgMVZVTIF8fdSZt4alLr4s_RcqcxVACLcBGAsYHQ\/s640\/IMG_20200812_114742.jpg?w=640&#038;ssl=1\"  \/><\/span><\/a><\/div>\n<p><span style=\"font-size: xx-large;\">Ljutenica is great as a relish with meat, eaten as a spread on the bread, or even as a chips dip. It can stay in bottles for ages, but once opened it should be eaten within a week or two. Because of this, I use smaller bottles.<\/span><\/p>\n<p><span style=\"font-size: xx-large;\">&nbsp;I should mention that all my jars are recycled so that&#8217;s the reason I have different shaped jars and different colors of lids. Sometimes I even have old labels on the jars. The reason is simple. New jars are really expensive. One clean, new jar costs more than a jar with actual food inside. So I collect them when we buy food in jars and I also get them from the family. The only thing I buy is the lids because they turn rusty after one season.<\/span><\/p>\n<p><span style=\"font-size: xx-large;\">Sometimes I leave the labels on because there are some jars that have such strong glue on the labels that it&#8217;s impossible to wash. I tried everything, oil, acetone, alcohol, washing even paint thinner. Nothing can take it off. The jars stay sticky and I prefer old labels and having ljutenica with a cucumber label than a sticky jar.<\/span><\/p>\n<p><span style=\"font-size: xx-large;\">I got 8 jars in the end(one is already with my hubby in his lunch box) and I think I will make one more round if I find more vegetables on sale.&nbsp;&nbsp;<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp;August is the month in which I spend most of my time in the kitchen. I already wrote about Ajvar&nbsp;which I made last week and this week I&#8217;ve decided to make ljutenica. Ljutenica(Lutenica) is another popular Balkans side food, a&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[533],"tags":[528,549,472,519,465,548,457,459],"class_list":["post-258","post","type-post","status-publish","format-standard","hentry","category-food-preservation","tag-diy","tag-dwarf-tomato","tag-homemade","tag-peppers","tag-recipe","tag-salsa","tag-tomato","tag-tomatoes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ljutenica- tomato and pepper relish\/spread - Rolling down my garden<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rollingdownmygarden.com\/?p=258\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ljutenica- tomato and pepper relish\/spread - Rolling down my garden\" \/>\n<meta property=\"og:description\" content=\"&nbsp;August is the month in which I spend most of my time in the kitchen. 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I already wrote about Ajvar&nbsp;which I made last week and this week I&#8217;ve decided to make ljutenica. 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