Nothing says home to a Bulgarian like the smell or roasting red peppers. The big sacks of colorful veggies in the market spell the end of summer. It’s the time to gather round a fire to roast, peel, grind and boil so that the bounty of the garden can be preserved for the winter months. The bright red paste in the jars is lyutenitsa, a slow-cooked mix of peppers and other veggies, best enjoyed as a delicious spread, as a dip or a garnish for meat. Each Bulgarian village is bound to have their own style.

Lyutenitsa Simeonovi is a classic flavor out of Grandma’s kitchen. If you are into relishes and pickles, you will know the roasted peppers go really well with carrots. That is why we added some organic carrots to the familiar recipe. It came out tasty and full of character, just like the good old days. We love it for breakfast, on a slice of freshly baked bread and a bit of sirene cheese on top.