Matbucha

In my family, food isn't just about sustenance; it's a cultural cornerstone, a way of connecting with our roots in Morocco. Our culinary heritage is deeply ingrained in every aspect of our lives. From the vibrant spices to the rich flavors, Moroccan cuisine is a celebration of tradition and community.

One dish that holds a special place in our hearts is matbucha. This savory tomato and roasted pepper salad is a staple in Moroccan households, and it's a dish my mom lovingly prepares every week without fail. The aroma of charred peppers and simmering tomatoes fills our kitchen

Bringing matbucha into my own home is more than just a culinary choice; it's a way of preserving my cultural heritage and sharing it with the ones I love. Each spoonful is a taste of Morocco, a reminder of where we come from and the values that bind us together as a family.

Serve this matbucha cold with crusty bread or warm, fresh pita. I’ve also used it as a topping/sauce for a variety of dishes.

• 10 ripe tomatoes
• 2-3 jalapeno
• 2 heads of garlic, peeled
• 1/2 cup of canola oil
• 3 tablespoons of paprika
• 3 teaspoons of salt
• 1 teaspoon of sugar

First we will want to peel the tomatoes and cut them into cubes.

To make the process easier, put the tomatoes in a wide pot with boiling water. Cover the pot and wait a few minutes

until the tomatoes soften and "explode". Then peel and cut.

Add the garlic and start cooking the tomatoes on low heat for about 30 min.

Every few minutes, mix and mash the tomatoes with a masher.

When the tomatoes are crushed and united, add salt, sugar and jalapeno and continue to cook on low heat.

In a bowl or glass, mix the paprika with the oil. Pour in a circular motion over the tomatoes and mix.

Cook for a few more minutes

Cool and store in a covered container in the refrigerator.