Lutenica is a spicy capsicum and tomato relish.
This is a quick and easy recipe I got from my mum, who got it from her friend, who got it from a friend whilst visiting Croatia. I love recipes like this, recipes passed from person to person.
So this is lutenica Vrsi style to me, as that is where my mum came from and that is where we got the recipe from. I'm sure it didn't originate there, but I don't care.
This has a lovely flavour, I really do love it. You can add more spice if you like, so you can make a spicy and a mild version. This is great with cevapi, or barbecued meat in general. It's great with bread as a dip or spread. I sometimes even add it to a stew to add extra flavour.
Now one of my kids really dislikes capsicums, but he loves this. He adds it on his toasted sandwiches and eats it straight from the jar on bread.
I halved the original recipe as it is so easy to make, I didn't feel I needed to make a crazy large amount, so the quantities are how I made it. So if like would like to double the recipe or triple it if capsicums are on sale, do so. The quantity below will make about 6 cups of lutenica.
This is something that I will be making again and again, I hope you do to.
This is a quick and easy recipe I got from my mum, who got it from her friend, who got it from a friend whilst visiting Croatia. I love recipes like this, recipes passed from person to person.
So this is lutenica Vrsi style to me, as that is where my mum came from and that is where we got the recipe from. I'm sure it didn't originate there, but I don't care.
This has a lovely flavour, I really do love it. You can add more spice if you like, so you can make a spicy and a mild version. This is great with cevapi, or barbecued meat in general. It's great with bread as a dip or spread. I sometimes even add it to a stew to add extra flavour.
Now one of my kids really dislikes capsicums, but he loves this. He adds it on his toasted sandwiches and eats it straight from the jar on bread.
I halved the original recipe as it is so easy to make, I didn't feel I needed to make a crazy large amount, so the quantities are how I made it. So if like would like to double the recipe or triple it if capsicums are on sale, do so. The quantity below will make about 6 cups of lutenica.
This is something that I will be making again and again, I hope you do to.
Recipe
Makes about 6 cups
1.5kg red capsicums, seeds and white membrane removed, cut into thin strips
250ml tomato passata
100ml white vinegar
75g caster sugar
1 tablespoon salt
100ml vegetable oil
1 clove garlic, finely chopped
1/2 bunch parsley, leaves only, chopped, to taste
1-2 small red chillies, to taste
Freshly ground black pepper, to taste
Olive oil, for sealing
Add all the ingredients, except the olive oil, into a large saucepan.
Place over a medium heat and bring to the boil, stirring ocassionally.
Once boiling, reduce heat, simmer for one hour, stirring ocassionally. After an hour, blitz with a stick blender, don't turn it into a mush, leave it chunky. Then if you think it is not thick enough, keep cooking for another 30 minutes, until thickened to your liking. If thick enough, stop cooking.
Once cooked, place in hot sterilised jars, I like to top it with a thin layer of olive oil, seal immediately.
I store it in the fridge as I like to eat it cold.
1.5kg red capsicums, seeds and white membrane removed, cut into thin strips
250ml tomato passata
100ml white vinegar
75g caster sugar
1 tablespoon salt
100ml vegetable oil
1 clove garlic, finely chopped
1/2 bunch parsley, leaves only, chopped, to taste
1-2 small red chillies, to taste
Freshly ground black pepper, to taste
Olive oil, for sealing
Add all the ingredients, except the olive oil, into a large saucepan.
Place over a medium heat and bring to the boil, stirring ocassionally.
Once boiling, reduce heat, simmer for one hour, stirring ocassionally. After an hour, blitz with a stick blender, don't turn it into a mush, leave it chunky. Then if you think it is not thick enough, keep cooking for another 30 minutes, until thickened to your liking. If thick enough, stop cooking.
Once cooked, place in hot sterilised jars, I like to top it with a thin layer of olive oil, seal immediately.
I store it in the fridge as I like to eat it cold.
Enjoy!
To save the recipe to your favourites go www.whatscookingella.com/lutenica.html
Pin it: www.pinterest.com.au/pin/399413060706240466/
Pin it: www.pinterest.com.au/pin/399413060706240466/
RSS Feed