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matbucha

Matbucha

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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Servings

2 Servings

Ingredients

  • 2 red bell peppers
  • 1 pound fresh tomatoes any variety
  • 2 tablespoons olive oil
  • 2 long spicy peppers any kind (jalapenos would work, but I use these long ones)
  • 2 cloves garlic chopped
  • 1 tablespoons white wine
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 lemon
  • 1/2 cup chopped cilantro

Instructions

  • Put the peppers on a hot grill or directly on the flame of a gas burner. Rotate until charred on all sides.  Transfer to a bowl and cover to let steam.  When cool, peel and core the peppers.
  • Bring a small pot of water to a boil.  Cut a thin x on the bottom of the tomatoes and plunge into boiling water for a minute. Remove with a slotted spoon and cool in water.  When cool, peel skin.
  • Heat the oil in a frying pan.  Roughly chop the tomatoes and both peppers, add them to the pan with the garlic and add wine, coriander, cumin, paprika and salt.  Cook slowly stirring uncovered for about 20 minutes until most of the liquid is absorbed.  Squeeze the lemon and sprinkle with cilantro.  Enjoy.