Anger does it associate you with something spicy?! That's right - anger is an angry cold. Ljutenica can be prepared in several ways - the most important thing is that it should be spicy.
Ljutenica is prepared from roasted, roasted and fresh peppers. With the addition of tomatoes or without - as it suits you.
You can season the ljutenica with pepper for flavor. I seasoned the green ljutenica with black pepper.
For those who like to experiment, I suggest a combination of roasted and roasted peppers. No matter how you make it, anger will be angry. Ajvar can become ljutenica in a very simple way - add hot peppers and you will get ajvar-ljutenica or hot ajvar.
Do not forget that the taste of ljutenica also depends on the ingredients you use - on the type of sweet and hot peppers.
Your anger doesn't have to be red. I prepared lutenice from peppers of various colors. Yellow, orange, green or red anger is a matter of choice. Depending on the color, the taste of ljutenica also differs. And you can also prepare colorful ljutenica - combine peppers of different colors.
On this occasion, I'm sharing with you a recipe for a quick ljutenica. This ljutenica is prepared from thermally untreated paprika. According to the same recipe, you can also make lutenica from roasted peppers (in this case, reduce the amount of salt and sugar).
Ljutenica, ingredients:
- 3 kg of red peppers
- 2 kg of fleshy tomatoes
- 1/2 kg of fleshy hot peppers
- 2,5 dl oil
- 2 heads of garlic
- 1/2 cup salt
- 1/2 cup sugar
- 1/2 cup vinegar
- 1 bunch of parsley leaves
*cup of 2 dl
Ljutenica, preparation:
- Clean the peppers, cut them into smaller pieces and grind them in a meat grinder. (If you wish, you can blanch the peppers before grinding, as for ajvar made from ground peppers).
- Wash the tomatoes and bake them in the oven at a high temperature (at 200 degrees for about half an hour, the baking time depends on the size of the tomatoes).
- When the tomatoes have cooled, peel them and chop them, partially (you can grind them in a machine as well as peppers).
- Roast the hot peppers (on the grill, on the stove, in the oven...).
- Peel the cooled peppers, remove the stems, but leave the seeds.
- And hot peppers, grind.
- Heat the oil well, add ground (sweet) pepper and garlic that you have crushed (use a garlic press).
- Fry the pepper for about half an hour at medium temperature while stirring.
- Add tomatoes and hot pepper and fry for another half hour.
- At the end, add: salt, sugar, vinegar and chopped parsley.
- Cook for another ten minutes.
- Pour the ljutenika into sterilized jars, close them with metal caps or cellophane if desired, put them in the oven and store them in the usual way.
*Cooking time depends on the size of the pot and hotplate. If you use a bigger pot and a bigger hotplate, your grutenka will be ready sooner.
Anger can be more or less angry. How hot your anger will be depends on your taste.
Or an angry man with a bow - decide for yourself.
The smallest hot pepper is, you guessed it, from our garden.
Kristina Gašpar, blog Domačica za vas >>>
Read the interview with Kristina Gašpar, here >>>
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