Matbucha - Tomato Pepper Sauce - my Hungry Traveler

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.

5 from 2 votes

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Course: Condiment, Salad

Cuisine: Israel, Middle Eastern, North Africa

Prep Time: 15

Cook Time: 1 35

Total Time: 1 50

Servings: cups

Author: My Hungry Traveler

Equipment

Medium saucepan
Small bowl

Ingredients

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
28 oz Canned 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

US Customary - Metric

Instructions

In a saucepan over medium-high heat, simmer tomato, peppers, jalapeno, garlic, 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.

Notes

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

Nutrition