Keto Matbucha
Experience the bold and vibrant flavors of Keto Matbucha, a low-carb twist on the classic North African tomato and pepper relish. Perfectly sweetened with erythritol to keep it keto-friendly, this recipe features a harmonious blend of roasted red bell peppers, juicy tomatoes, garlic, and a hint of jalapeño heat. Enhanced with warming spices like paprika and cumin, Keto Matbucha is slow-simmered to perfection to achieve a rich, velvety texture that’s ideal for dipping, topping grilled proteins, or serving alongside your favorite keto bread. With only natural ingredients and no added sugar, this savory condiment is both healthy and irresistibly delicious, making it a standout addition to any meal or gathering.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 large red bell peppers
- 5 medium tomatoes
- 4 large garlic cloves
- 1 medium jalapeño pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon erythritol
Instructions
Begin by washing and drying the red bell peppers and tomatoes. Keep them on a prepared cutting board.
Core and deseed the red bell peppers, then chop them finely. Set aside.
Score an 'X' on the bottom of each tomato. Boil a pot of water and place tomatoes in for about 30 seconds to 1 minute until the skin begins peeling. Remove, cool briefly, and peel off the skins.
Chop the peeled tomatoes into small chunks and set aside.
Peel the garlic cloves and mince them finely.
Slice the jalapeño pepper in half, keeping the seeds if you prefer spiciness, and finely chop. Use caution while handling jalapeños.
In a large, heavy-bottomed saucepan, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
Stir in the chopped red bell peppers and cook for 5-7 minutes until they start to soften.
Add the chopped tomatoes and jalapeño pepper to the saucepan. Increase the heat to medium-high and bring the mixture to a simmer.
Reduce the heat to low and cover the pan. Let it cook gently for about 30 minutes, stirring occasionally.
Uncover the pan, stir in the paprika, cumin, salt, black pepper, and erythritol. Adjust the salt and spices as needed for your taste.
Let the matbucha simmer uncovered on low heat for another 30-45 minutes, stirring occasionally, until it becomes thickened and flavorful.
Once the desired consistency is reached, remove from heat and allow it to cool slightly.
Serve warm or at room temperature as a side dish, appetizer, or condiment.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 30.2 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2415 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
