Ingredients for Matbucha
- 2 lbs ripe tomatoes, such as Roma or heirloom
- Red Bell Pepper
- Garlic Cloves
- Dried Chilies
- Hot Paprika
- Olive Oil
- Salt
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How to Make Matbucha
- Preheat oven to 350°F (175°C).
- Roughly chop bell peppers and place them on a baking sheet. Roast for 20-25 minutes, or until skins are blackened and blistered.
- While peppers roast, bring a pot of water to a boil. Add tomatoes and blanch for 10 minutes. Immediately transfer tomatoes to an ice bath.
- Once cool enough to handle, peel and halve the tomatoes. Squeeze out seeds and excess juice.
- Peel and deseed the roasted bell peppers. Roughly chop both peppers and tomatoes into 1-inch chunks.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
- Add chopped peppers and tomatoes, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper to the pot.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
- Remove the lid and continue to cook for another 30-45 minutes, or until the Matbucha has thickened and most of the liquid has evaporated. Stir frequently to prevent sticking.
- Remove from heat and let cool completely before refrigerating for at least 2 hours to allow flavors to meld.
- Serve chilled with crusty challah bread for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
43g
Fat
13g
Carbs
5g
