Tomato Pepper Sauce (Matbucha)

This spicy, savory roasted tomato condiment is a lovely topping for most Mediterranean dishes. Matbucha is a versatile sauce that can be served as a dip, salad or in this case, a condiment. Where Israeli schug is similar to Argentina’s chimichurri, matbucha is more like South Africa’s chakalaka or Mexico’s salsa rioja.

Matbucha – Tomato Pepper Sauce

This delicious tomato-pepper sauce goes well atop of anything grilled, especially fish. It makes a wonderful condiment, dip, or side. Try it on a hot dog or sausage for a real treat.
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Course: Condiment, Salad
Cuisine: Israel, Middle Eastern
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Servings: 2 cups
Author: My Hungry Traveler


  • Medium saucepan


  • 1 large Red bell pepper, stems & seeds removed, diced
  • 1 medium Green bell pepper, stems & seeds removed, diced
  • 2 medium Jalapeno peppers, stems & seeds removed, minced
  • 1 clove Garlic, minced
  • 56 oz Cans (2 x 28 oz) peeled diced tomatoes, with juices
  • 1 tbsp Sugar
  • 1 tsp Cayenne pepper or schug
  • ½ tsp Kosher salt
  • 1 tbsp Paprika
  • cup Extra virgin olive oil
  • 1 tsp Fresh lemon juice


  • In a saucepan over medium-high heat, simmer tomato, peppers, jalapeno, garlic, cayenne, and salt. Reduce heat to medium low and cook, stirring occasionally, until most of the liquid has reduced, around 65-75 minutes.
    In a small bowl, whisk in oil and paprika. Pour into cooking sauce and cook for another 30 minutes stirring every 5 minutes. Adjust salt, sugar and cayenne to taste. Remove from heat and cool.
    Matbucha is best served at room temperature or chilled.


  • 6 large tomatoes may be used as long as they are summer-fresh and ripe.

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