Lyutenitsa (Pepper-Tomato Puree)

Page 17

Cuisine: Eastern European | Course Type: Appetizers

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750 g red peppers
3 tomatoes
3 tablespoons chopped parsley
1 chili pepper
1 coffee cup oil
vinegar
salt

Roast peppers and peel them. Remove seeds. Cut in small pieces.
Skin and grate tomates (to puree, use meat grinder or blender). Combine with peppers.
Mix with salt and vinegar to taste, chopped parsley and oil. Add one chili pepper, finely chopped (optional).
Serve the puree immediately or pour it into jars and sterilize for 10 minutes to use when required.
Served garnished with chopped onions.

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