Zutaten für Matbucha Moroccan Grilled Red Peppers Tomato Salsa
- 6 medium red bell peppers
- 2 lbs ripe tomatoes, cored and roughly chopped
- 6 cloves garlic, thinly sliced or minced
- Lemon
- 1 1/2 teaspoons sea salt
- 1/4 cup olive oil
- 1 medium yellow onion, roughly chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon harissa paste
- Fresh cilantro, for garnish (optional)
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Zubereitung von Matbucha Moroccan Grilled Red Peppers Tomato Salsa
- Preheat your grill to medium-high heat.
- Halve the red bell peppers lengthwise and remove the seeds and membranes. Brush with olive oil and grill for 8-10 minutes per side, or until the skin is blackened and blistered.
- While the peppers grill, roughly chop the tomatoes, onion, and garlic.
- Once the peppers have cooled slightly, peel off the charred skin and roughly chop the flesh.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the chopped tomatoes, roasted red peppers, cumin, smoked paprika, harissa paste, and salt. Bring to a simmer.
- Reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Taste and adjust seasonings as needed. Add more harissa paste for extra heat, or more salt and cumin to your preference.
- Remove from heat and let cool slightly before serving. Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
1g
Carbs
4g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Sauces Appetizers Condiments Etc Vegetables African Asian Middle Eastern Oven Heirloom Historical Holiday Event Kosher Low Fat Picnic Vegan Vegetarian Dips Salsas Moroccan Spreads Broil Dietary Spicy Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Free Of Something Low In Something Taste Mood To Go Equipment
