Matbucha Recipe
The dish is comprised of stewed tomatoes, red peppers, and chili to create a reduced, jam-like consistency. It can be served mild or spicy - heat levels can be dialed up to your preference.
Print
Pin Recipe
Servings: 4
Calories: 187kcal
Add to Collection
Equipment
Ingredients
- Green bell peppers 3/2 lbs
- 1 medium jalapeño pepper or more to taste
- Tomato cubes of 56 grams or 8 large tomatoes peeled and diced (2 large cans)
- 1 garlic clove minced
- 2 tablespoons of sugar
- 1 teaspoon chili flakes or more to taste
- 1/2 teaspoon of salt
- 1/3 cup extra virgin olive oil
- 1 tablespoon Paprika
Instructions
- Roast the bell peppers, deseed them and removed the charred skin, then chop up.
- Remove the seeds from the jalapeño pepper and chop it finely. (If you have sensitive skin, wear gloves for this step). You can add more jalapeños for maximum heat if you like a spicy matbucha. The recipe has a little boost, but it's not too spicy.
- Combine diced tomatoes, chopped jalapeño pepper, roasted peppers, salt, sugar, garlic, and chili flakes, in a medium saucepan. Bring to a boil over medium heat.
- Reduce the heat to medium-low until Matbucha cooks at medium and constant levels. Check the temperature of the Matbucha and stir every ten minutes to make sure it does not stick to the bottom of the pan. Let the mixture cook for 65 to 75 minutes until most of the moisture dries up.
- When most of the liquid has evaporated, and the mixture is thick enough, you can add the oil.
- Whisk oil and paprika in a bowl.
- Pour the seasoned oil into the pan and mix.
- Let the matbucha cook for around 30 minutes and stir every 5 minutes. Taste the food at the end of cooking and adjust the taste to your taste: more sugar for sweetness, pepper for spices, and possibly salt.
- Remove Matbucha from the stove and allow it to cool completely.
- Serve cooled at room temperature.
Video
Notes
Matbucha tastes best fresh, but you can store it in the refrigerator for up to a week. You can extend the shelf life by topping the surface with a thin layer of olive oil. You can also store matbucha in the freezer. Decant sauce into small airtight containers, like glass mason jars, and store upright for easy, pre-batched servings. Leave about an inch of space at the top of the jar.
Nutrition
Calories: 187kcal | Carbohydrates: 7g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 300mg | Potassium: 27mg | Fiber: 1g | Sugar: 6g | Vitamin A: 259IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 1mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.