Lutenitza

Roast the red peppers directly over an open flame or under a broiler, turning occasionally, until the skins are charred and blistered on all sides. Place them in a covered bowl or sealed bag for 10 minutes to steam, then peel, seed, and roughly chop them.

Score the tomatoes with a small cross at the base and blanch them in boiling water for 30 seconds, then transfer to an ice bath. Peel, core, and roughly chop the tomatoes.

Peel and mince the garlic cloves finely. Trim and thinly slice the green onions, and finely chop the fresh parsley leaves.

Heat a tablespoon of vegetable or olive oil in a heavy-bottomed saucepan over medium heat. Add the chopped tomatoes and a splash of water, stirring occasionally, and cook until the mixture begins to break down and thicken.

Add the roasted, chopped peppers to the saucepan with the tomatoes and stir well to combine. Continue to cook over medium-low heat, stirring frequently, until the mixture is thick and most of the liquid has evaporated.

Stir in the minced garlic and sliced green onions, cooking for an additional 2 to 3 minutes until fragrant and softened.

Remove the pan from heat and stir in the chopped fresh parsley. Season generously with salt and black pepper to taste, then drizzle in a little more olive oil and stir to finish.

Allow the lutenitza to cool to room temperature before serving as a spread or condiment. Transfer any leftovers to a sterilized jar and refrigerate for up to one week.