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1. Following the directions for peppers in oil,roast and peelthe peppers and chilies. Cut the peppers and chilies intohalves and remove and discard the stems, white membranes and seeds.
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2. Puree the peppers into a bowl by forcing them through a food mill orrubbing them through a medium sieve with the back of a spoon.
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2. Add 3 tablespoons of the vinegar, 2 tablespoons of the oil, ˝ cup of the onions,1 teaspoon of the garlic and 2 teaspoons of the salt, and beat vigorously together with a wooden spoon
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3. Puree the chilies into a separate bowl precisely as you did the peppers. Add the remaining 4 tablespoons of vinegar, 2 tablespoons of oil, ˝ cup of onions, ˝ teaspoon of garlic and 2 teaspoons of salt, and beat vigorously with a spoon until the mixture is smooth.
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4. Mound the chili puree in the center of a large serving plate and ring it with the green pepper puree. Refrigerate until ready to serve. Traditionally, liutenitsais accompanied by black bread and served with drinks.
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NOTE: The volatile oils in hot chilies can make your skin tingle and your eyes burn. It is best to handle them with rubber gloves; be careful not to touch your face or eyes. After handling hot chilies it is important to wash your hands with warm water and soap.
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