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
- 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
- ⅓ 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.