Matbucha
A moroccan style dip made with broiled peppers and roma tomatoes, garlic, and jalapeno.
Ingredients
- 8 soft roma or plum tomatoes
- 1 large red pepper
- 1 large green pepper
- 3 cloves garlic, peeled
- 1 medium jalapeno
- 4 tablespoon olive oil, divided
- Salt to taste
- 2 tablespoon paprika
Instructions
- Turn the oven to broil. Place the peppers and tomatoes on a good quality baking sheet. Broil for 5-10 minutes per side. Remove the pan from the oven, cover loosely with foil and set aside.
- When the peppers and tomatoes are cool, gently rub off the skins and discard.
- Chop the peppers and tomatoes up until the tomato is essentially pulp and the peppers are very finely diced.
- Heat 2 tablespoon of olive oil up in a heavy bottomed pot. Dice the garlic and jalapeno and saute for 2 minutes. Add in the chopped peppers and tomatoes with all their juice. Pour in remaining 2 tablespoon of olive oil and the 2 tablespoon of paprika. Season with a pinch of salt.
- Cook the matbucha on low storring often, until almost all the liquid is absorbed. This can take up to 3 hours. Cool and store in an airtight container in the fridge for up to a week.
- Store in the freezer in an airtight container if desired.