Ingrédients pour 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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Comment préparer 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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