A moroccan style dip made with broiled peppers and roma tomatoes, garlic, and jalapeno.
- 8 soft roma or plum tomatoes
- 1 large red pepper
- 1 large green pepper
- 3 cloves garlic, peeled
- 1 medium jalapeno
- 4 Tbsp olive oil, divided
- Salt to taste
- 2 Tbsp paprika
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 Tbsp 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 Tbsp of olive oil and the 2 Tbsp 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.