Turn the oven to broil. Place the peppers and tomatoes in a disposable 9x13 pan. 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 sauté for 2 minutes. Add in the chopped peppers and tomatoes with their juice. Pour in remaining 2 tablespoon of olive oil and the 2 tablespoon of paprika. Season with a generous pinch of salt.
Cook the matbucha on low stirring often, until almost all the liquid is absorbed. This generally takes 1-2 hours. Cool and store in an airtight container in the fridge for up to a week.
