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The Best Recipe Pinđur/Spicy Salsa the Serbian Way Lena

Updated: Feb 23

  • This pinđur is my mom's recipe and I can tell you it's the best, it tastes fantastic.Many ask us how we make it, so here is a recipe for how you can make it. Pinđur / Ljutenica or Spicy salsa is traditional salsa of Serbs have incredible taste! It can also be used as an addition to dishes in paprikash /Stews and goulash or simply as a spread on bread and grilled meat, you can use like salads etc. When you make it, you will see for yourself that this pindjur / ljutenica is a remarkable thing as and this recipe of my mom’s. Serbs adore it, and so do tourists who come and try it! This is especially interesting for those who deal with ethnic tourism! Many housewives preparing this phenomenal salad in Serbia for winter days, and here is a very good recipe! Read more about sterilization jars here! 

Recipe for (pindjur): - Spicy salsa
  • 15 kg of elongated red peppers

  • 6 kg of tomatoes

  • 150 g of garlic

  • 2 strings of parsley fresh

  • 1/2 kg celery leaves

  • 10 pieces of hot pepper

  • 500 ml of wine vinegar/ or to taste

  • 300-400 ml of oil

  • sugar and salt to taste

  • 1 preservative for 5 kg vegetables (3) pieces

  1. Roast the red pepper and clean it from the shell and seeds and put it in a dish to drain.(A bowl with holes)

  2. Wash the tomatoes, clean them and cut them into 4 parts, mash them and put them to cook.

  3. When it is well cooked, strain it and put it in a big pot, and add wine vinegar, oil, chopped garlic, primrose, celery, pepperoni, sugar, and salt to taste. Cook it all for 1 hour and 30 minutes.

  4. While the tomatoes are cooking, during that time, cut the peppers into noodles and grind a small part on a meat grinder in large pieces and put it to cook for another 30 minutes. After 30 minutes of boiling, add 3 preservatives and remove from the heat. Pour the finished Pinđur / hot salsa, into sterilized and heated jars or bottles with a wider stopper, tightly closed with cellophane and connected and closed with a stopper.

If you want smaller quantities, here is the recipe:
  • 2 kg of tomatoes

  • 2 kg of paprika

  • 200 ml of oil

  • 50 g of sugar

  • 50 g of salt

  • 200 ml of vinegar

  • 1 bunch of fresh parsley leaves

  • 3 fresh celery leaves

  • 2 cloves of garlic

  • 2 Tablespoons of ground black pepper

  • 10 pieces of hot pepper

  • 1 bag of preservative

  1. Wash the tomatoes and place them in a plastic bowl. In another pan, pour enough water to blanch the tomatoes. Put a pot of water on the stove and wait for it to boil, then remove it from the heat and pour the tomatoes into the pot. After blanching the tomatoes, peel the tomatoes and cut them into quarters. Place them in a blender and chop.

  2. Wash and cut the peppers in half and remove the seeds. Cut each half into smaller cubes and place in a bowl.

  3. Place the hot peppers in a pot or pan and lightly fry them to release their aromas. Put on rubber gloves and take hot peppers and clean them from the stems and seeds and cut them into small cubes. Cut them as much as you can.

  4. Wash the parsley and celery leaves under cold water and put them in a blender and blend. Clean the garlic and cut it into as few pieces as possible and add it to the blender and blend it with the previously blended parsley and celery.

  5. Pour the oil into a pan and put it on low heat and add the tomato mixture that you got in the blender. Fry everything together for about 20 minutes, stirring.

  6. After 20 minutes, add chopped peppers and hot peppers and cook for another 15 – 20 minutes.

  7. Add the mixed parsley, celery, and garlic seasoning to the mixture. Add sugar, salt, vinegar, and preservative. Cook everything together for another 5 minutes, then remove the pan from the heat.

  8. Put the washed and dried jars in the oven at 200 °C for 5 minutes, then take them out of the oven and immediately pour the hot jaggery into them.

  9. Close the jars tightly with lids and cover with cotton cloths and leave to cool. When it cools down, store it in a cool place.

Ljutenica - Spicy Sauce with ground pepper
  • Fresh tomatoes and peppers are the ingredients used in the preparation of ljutenica, and there is no other substitute for real lovers of this winter dish. But if you want to speed up the preparation process, instead of fresh pepper, you can add sweet ground pepper. The stated amount of ingredients is enough for about 3 kg of ljutenica. When you use ground pepper, you will not increase the amount of prepared winter meat, but you will only get a certain taste of spiciness.

  • 2 kg of tomatoes

  • 1.5 kg of ground sweet pepper

  • 200 ml of wine vinegar

  • 400 ml of oil

  • 250 g of sugar

  • 1 spoon of ground pepper

  • 0.5 kg of hot pepper

  • salt to taste

  • 4 cloves of garlic

  • 1 bag of preservative

  1. Place the fresh tomatoes in a bowl. In another pot on the stove, put enough water to cover the tomatoes that you put in the pot. Boil the water and remove from the stove and pour the tomatoes into a bowl. This will make it easier to peel the skin off the tomatoes. Remove the tomatoes from the water, peel them and cut each piece into 4 parts.

  2. Put previously prepared tomatoes, vinegar, oil, sugar, and ground pepper in a saucepan. Place the pan on the stove and stir until it starts to boil. Cook everything on medium heat for about 1 hour, stirring occasionally.

  3. Chop the hot peppers with a knife, but use gloves when cutting and be careful not to inhale the smell coming from the hot peppers.

  4. Add chopped hot peppers and sweet peppers to the cooking mixture and cook for another 1 – 1.5 hours. During cooking, stir the mixture occasionally to make it easier to combine and cook better.

  5. Before you remove the stew from the stove, add salt, the garlic that you have previously cleaned and chopped into small pieces, and the preservative. Mix everything well and taste. If it is not salty enough, add more salt as desired.

  6. Sterilize the jars in the oven by opening them and placing them on a baking sheet and baking in an oven heated to 200 °C for 5 minutes. Put the hot jaggery immediately in sterilized jars and close them with lids.

  7. After filling, leave the jars to cool and then store them in a dark and cool place.

Ljutenica-spicy sauce without preservatives
  • If you want to make winter soup without using store-bought preservatives, you can do it with the help of this recipe. According to the recipe below, you will get about 2 kg of ljutenica-pindjur.

  • 2 kg of red pepper

  • 1 kg of tomatoes

  • 5 cloves of garlic

  • 2 spoons of hot ground pepper

  • 1 bunch of fresh parsley

  • 150 ml of oil

  • 2 Tablespoons of vinegar

  • 1 teaspoon of sugar

  • salt to taste

  1. Wash the peppers and roast them on the grill or in the oven. After they are baked, put them in a plastic container and cover tightly and let them cool down a bit. After about 10 minutes, peel the peppers, cut them in half and remove the seeds. Cut the cleaned peppers into smaller pieces with a knife.

  2. Put water in a pot that you will put on the stove and let it boil. Place the tomatoes in another container and cover with boiling water or blanch. After pouring water over the tomatoes, take them out and peel them. Cut them into smaller pieces of the same size as the peppers you prepared earlier.

  3. Peel the onion and chop it into smaller pieces.

  4. Place tomatoes, garlic, and ground hot pepper in a bowl.

  5. Put the oil in a saucepan and heat it over moderate heat, then add the paprika. Fry the roasted peppers in oil for 10 minutes and add the previously mixed mixture of tomatoes, garlic, and ground hot peppers. Reduce the heat and let everything simmer for about an hour. Stir the mixture occasionally to prevent it from burning.

  6. 10 minutes before the stew is ready, add vinegar, salt, and parsley. Before adding the parsley, wash it and chop it into smaller pieces.

  7. Cook for another 10 minutes until the mixture becomes thick and compact.

  8. Sterilize the jars in the oven at 200 °C for 10 minutes. Pour the hot jaggery into sterilized jars and close them tightly.

  9. Leave to cool before covering them with a cloth while they cool. When the jars have cooled, put them in a cool, dark place.

Use in the kitchen Spicy Sauce
  • Ljutenica spicy sauce is actually consumed in the form of a spread like ajvar and spread on bread or toast. But if you like to experiment, it can also be a side dish with a dish like fried meat. It can also be served instead of sauce, but in that case the meat or vegetables you serve it with should not be too spicy.

  • Be careful when serving ljutenica not to combine spicier products because you may overdo it and lose all the flavor and end up with a tasteless and overcooked dish.

  • After preparation, ljutenica is stored in sterilized jars that are tightly closed to prevent air from entering and the product from spoiling. It is important to pour the hot jaggery into hot jars and let it cool.

  • Ljutenica is best consumed within 6 months of preparation. Jars must be stored in a cool, dark, and dry place such as a pantry or basement. If you open a jar of jaggery, you have to keep it in the fridge, or it will go bad.

  • You can adjust the amount of hot peppers as desired. If the amount specified in the recipe is too much, and the spiciness is not to your taste, reduce the amount of hot peppers.

  • If you don't like the amount of fat in the ljutenica, you can reduce the amount of oil. You dose during preparation, or when you put the ljutenica in the jars, you can use a teaspoon to remove the excess oil that floats to the surface.

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.


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