Matbucha

Origin: Originating from Morocco and embraced across North Africa and the Middle East, it’s made by coaxing ripe tomatoes, sweet bell peppers, garlic, and chilies into a jammy, deeply spiced spread.

Matbucha is less a condiment and more a slow-simmered devotion.

Spoon it onto bread, eggs, grilled meats—or straight from the jar, unapologetically.

Ingredients

“ Some recipes don’t follow time. They follow memory.””

4 large ripe tomatoes, peeled and chopped

2 red bell peppers, chopped

6 garlic cloves, minced

1–2 hot chili peppers (like jalapeño or fresno), finely chopped

1/4 cup olive oil

1 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

Salt to taste

Pinch of sugar (optional, to balance acidity)

How The Alchemy Happens

In a large saucepan or skillet, heat the olive oil over medium heat. Add garlic, bell peppers, and chilies. Sauté until softened.

Stir in the chopped tomatoes, paprika, cumin, coriander, and salt.

Lower heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until thick, glossy, and rich. Add a pinch of sugar if the tomatoes are too sharp.

Taste and adjust seasoning as needed.

Let cool. Store in a glass jar in the fridge for up to a week—or freeze in small batches for longer.