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A moroccan style dip made with broiled peppers and roma tomatoes, garlic, and jalapeno.
Prep Time 20 mins
Cook Time 3 hrs
Course Appetizer


  • 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.