Matbucha (Moroccan Roasted Tomato and Pepper Sauce) Recipe
Introduction
Matbucha is a vibrant Moroccan cooked salad made from roasted peppers and ripe tomatoes, slow-simmered to develop a rich, savory flavor. This warm, flavorful dish makes a perfect appetizer or side, enjoyed with fresh bread or as part of a mezze spread.
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
- Step 1: Preheat the oven to 400°F. Roast the green bell peppers until their skins are thoroughly charred. Remove them from the oven, let them cool, then peel off the skins and chop the peppers.
- Step 2: In a medium saucepan, combine the chopped tomatoes, roasted bell peppers, minced jalapeño, garlic, sugar, chili pepper flakes, and kosher salt.
- Step 3: Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer uncovered for 50 to 60 minutes, stirring every 10 minutes until most of the liquid has evaporated.
- Step 4: In a small bowl, whisk together the olive oil and paprika. Stir this mixture into the saucepan and cook for another 10 to 15 minutes.
- Step 5: Remove the matbucha from heat and allow it to cool to room temperature before serving.
Tips & Variations
- For extra smoky flavor, char the peppers directly over an open flame instead of roasting in the oven.
- Adjust the jalapeño quantity or omit it entirely to control the heat level.
- Serve matbucha chilled or at room temperature, making it a versatile dish for various occasions.
Storage
Store matbucha in an airtight container in the refrigerator for up to 5 days. It can be reheated gently on the stove or enjoyed cold as a flavorful salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of peppers in matbucha?
Yes, you can substitute green bell peppers with red or yellow peppers for a sweeter flavor, or add smoked paprika for a deeper smoky taste.
Is matbucha served hot or cold?
Matbucha can be served warm, at room temperature, or chilled depending on your preference. It tastes delicious either way.
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Matbucha (Moroccan Roasted Tomato and Pepper Sauce) Recipe
- Total Time: 1 hour 20 minutes
- Yield: About 4 cups (serves 6 as a side or dip) 1x
- Diet: Vegetarian
Description
Matbucha is a flavorful North African cooked salad made from ripe tomatoes, roasted green bell peppers, garlic, and spices. Slowly simmered to develop a rich, deep taste, this mildly spicy and slightly sweet dish is perfect as a dip, condiment, or side, commonly served with bread or as part of a mezze platter.
Ingredients
Vegetables
- 2 green bell peppers
- 8 large ripe tomatoes, peeled and chopped
- 1 small jalapeño, seeded and minced
- 1 clove garlic, minced
Seasonings & Spices
- 1 1/2 tablespoons sugar
- 1 teaspoon chili pepper flakes
- 1/2 teaspoon kosher salt, plus more to taste
- 1 tablespoon paprika
Oils
- 5 tablespoons extra-virgin olive oil
Instructions
- Roast Peppers: Preheat the oven to 400°F (200°C). Place the green bell peppers on a baking sheet and roast them until their skin is blackened and charred. Remove the peppers from the oven and allow them to cool. Once cooled, peel off and discard the skin, then chop the peppers into small pieces.
- Combine Ingredients: In a medium saucepan, combine the peeled and chopped tomatoes, roasted and chopped green bell peppers, minced jalapeño, minced garlic, sugar, chili pepper flakes, and kosher salt.
- Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Then reduce the heat to low and let it simmer uncovered for about 50 to 60 minutes. Stir every 10 minutes to prevent sticking and to allow the flavors to meld as most of the liquid evaporates.
- Finish: In a small bowl, whisk together the extra-virgin olive oil and paprika. Stir this oil mixture into the simmered tomato mixture and cook for an additional 10 to 15 minutes to meld the flavors. Remove from heat and let the matbucha cool to room temperature before serving. Adjust salt to taste if needed.
Notes
- Roasting the bell peppers imparts a smoky flavor essential to authentic matbucha.
- Matbucha can be served warm or cold as a dip, spread, or side dish.
- Adjust the amount of chili flakes and jalapeño to your preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This dish pairs beautifully with fresh crusty bread or as part of a Mediterranean mezze.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: North African, Moroccan
Keywords: Matbucha, Moroccan cooked salad, roasted pepper tomato dip, North African cuisine, spicy tomato sauce, Mediterranean side dish
