Say “hello” to a hot and zesty tomato spread that comes all the way from North Africa!
We could all use more fiery flavor in our food once in a while, no? Recently, I’ve discovered a marvelous little condiment, which has spread far and wide to reach our dining tables today. Matbucha is packed with peppers, tomatoes, and a mouthwatering mix of spices—the ideal blend to kick your cuisine up a notch.
Originally from Morocco, matbucha has become most popular in both North Africa and the Middle East. There are a few variations, but the main base is always cooked peppers and tomatoes, seasoned with a variety of tantalizing spices and fresh garlic. Although it has a very specific flavor profile, it’s surprisingly versatile. You can use it as a dip, spread, side dish, or even the base for soups or stews. Basically, it’s a powerhouse of flavor that you can add to almost anything!
How blessed are we to live in a world where we can access so many different kinds of food? To think that there was a time when matbucha was only reserved for special holiday platters or big family meals! Now, we can make this vibrant vegetarian spread in the comfort of our own homes.
What does matbucha mean?
The word matbucha means “cooked” in Arabic, signifying how the tomatoes and peppers are slow-cooked until they become juicy and spreadable. Thus, it’s impossible for matbucha to be raw, like some salsas are. The sure-fire way to recognize authentic matbucha is by its bright red color, and the fact that it’s been cooked down to a pleasantly smooth blend.
How do I store leftovers?
Once the matbucha is cooled to room temperature, store it in a well-sealed jar and refrigerate for 5-7 days. You can make it at the beginning of the week to use throughout. There’s no need to reheat it. Simply serve it cold or at room temperature, or incorporate it into another dish for a boost of flavor.
Serving suggestions
Every good party needs an appetizer platter. Make yours extra special by dishing out some matbucha with Yogurt Flatbread, Garlic Confit, Almond Flour Crackers, and a selection of different cheeses. Otherwise, work matbucha into your next big meal by spreading it on a Vegetarian Breakfast Sandwich, pouring it over Vegan Red Beans And Rice, or stirring it into Crock-Pot Tomato Soup.
Ingredients
- 2 green bell peppers
- 8 large ripe tomatoes, peeled and chopped
- 1 small jalapeño, seeded and minced
- 1 clove garlic, minced
- 1 1/2 tablespoons sugar
- 1 teaspoon chili pepper flakes
- 1/2 teaspoon kosher salt, plus more to taste
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon paprika
Instructions
- Preheat the oven to 400°F. Roast the green bell peppers until the skin is charred. Remove them from the oven, let cool, peel off the skin, and chop.
- In a medium saucepan, combine the chopped tomatoes, roasted bell peppers, minced jalapeño, garlic, sugar, chili pepper flakes, and salt.
- Bring to a simmer over medium heat. Reduce the heat to low and let the mixture simmer uncovered for about 50-60 minutes, stirring every 10 minutes until most of the liquid evaporates.
- In a small bowl, whisk together the olive oil and paprika. Stir the oil mixture into the saucepan and cook for an additional 10-15 minutes. Remove from heat and allow the matbucha to cool to room temperature before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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