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.
