MATBUCHA
INGREDIENTS & EQUIPMENT
1 bell pepper, roughly chopped
4-6 jalapenos, roughly chopped
12 garlic cloves, whole
8-9 roma tomatoes, chopped small
⅓ cup grapeseed oil
3 tbsp sweet paprika
2 tbsp sugar
salt to taste
Food processor
Chopping board
Sharp knife
Deep dish pan
Wooden spoon
Measuring cups and spoons
METHOD
ROUGHLY CHOP bell pepper and jalapenos. Wear gloves to chop your jalapenos so that you don't sting your eyes. (keep the seeds if you want it spicy)
FINELY DICE them in a food processor with your garlic cloves
POUR that mixture into your deep dish pan with your chopped tomatoes
COOK on medium heat for 30 minutes
ADD grapeseed oil, paprika, sugar, and salt. Mix until well combined.
COOK for an additional 20 minutes, covered
SERVE and enjoy
NOTES
OVER ACHIEVERS: You can finely dice all these ingredients if you don't have a food processor
SWAPS: You can use other tomatoes that you have available; however, keep an eye on the cook time as it won't need to sit for 30 minutes. Roma tomatoes have more water in them, which is why we cook it for so long - to absorb the water and thicken up. | Feel free to omit the jalapenos and use red pepper flakes | You can use olive oil instead of grapeseed oil
LEFTOVERS: You can store in a tight sealed container in the fridge or freezer
HOW TO USE: Use this as your base for shakshuka, moroccan fish, or just as a dip for your bread
