Here we go! The best lutenica recipe ever. This is my mom’s secret recipe and it took me lots of talking to get it from her :)
There were a lot of “Why you need it? You are gonna post it on the internet, why?! You don’t have to make it, you know I already did it!”
– Yeah, mom, I know! But it’s the best lutenica recipe ever. And trust me I’ve tried lots of lutenica in the last couple of years… and your’s is the best…
Now, the quantity of the ingredients might look a little bit shocking at first, but the idea is to make it once and eat it the whole year. The preparation is really time consuming, so I don’t think making only 1 jar of it makes sense. The recipe makes exactly 12 jars, 350 gr. each or totally 4,2 kg of lutenica.
- 6 kg red peppers
- 1 kg tomato puree
- 1 kg carrots
- 1,5 kg aubergine
- 500 ml olive oil or coconut oil
- 100 ml vinegar
- 1/2 cup of brown sugar or agave
- salt & black pepper
Bake and peel the red peppers. Bake and peel the aubergine. Boil the carrots. When everything is done, blend them all in the kitchen robot and mix in a huge bowl. Add everything except the olive oil. Heat the oil to a almost boiling condition and then pour it over the mixture. Mix well and fill the jars. Seal really well. To keep the lutenica safe for the whole winter you will also have to sterilize it. Place all the jars in a big pot, cover with water and bring it to a boil. Boil for 5 minutes and you are done!