Matbucha Moroccan Grilled Red Peppers Tomato Salsa
Bursting with vibrant flavors and a smoky aroma, Matbucha Moroccan Grilled Red Peppers Tomato Salsa is a traditional North African delight that's sure to elevate any meal. This recipe combines fire-charred red bell peppers and blanched ripe tomatoes, creating a heavenly base infused with garlic, paprika, cumin, and optional chili flakes for a hint of spice. Slowly simmered to a rich, velvety texture, this salsa is finished with fresh parsley and cilantro for a bright, herbaceous touch. Perfect as a dip with crusty bread, a topping for grilled meats, or a flavorful side dish, this versatile and healthy dish offers a taste of Moroccan cuisine that’s both comforting and exotic. Ideal for sharing, this matbucha is a must-try for fans of smoky, tomato-based salsas.
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 6 medium Ripe tomatoes
- 6 cloves Garlic
- 4 tablespoons Olive oil
- 2 teaspoons Paprika
- 1 teaspoon Cumin
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional for heat)
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh cilantro
Instructions
Preheat your grill or stovetop burner for charring the red bell peppers.
Place the red bell peppers directly over the flame (or on the grill grates) and char them, turning occasionally, until the skin is black and blistered on all sides. This should take about 8-10 minutes.
Once the peppers are charred, transfer them to a bowl, cover with plastic wrap or a lid, and let them steam for 10 minutes. This will make peeling the skin easier.
Meanwhile, bring a pot of water to a boil. Score a small 'X' on the bottom of each tomato. Drop the tomatoes into the boiling water for 30 seconds, then transfer them to an ice bath to stop the cooking process.
Peel the skins off the tomatoes and chop them finely.
Peel the skins off the red bell peppers, remove the seeds and stems, and chop the peppers into small pieces.
Heat 4 tablespoons of olive oil in a large skillet or saucepan over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the chopped tomatoes to the pan and cook for 10 minutes, stirring occasionally, until they start to break down and release their juices.
Stir in the chopped red bell peppers, paprika, cumin, sugar, salt, black pepper, and red chili flakes (if using). Reduce the heat to low and let the mixture simmer for 20 minutes, stirring often to prevent sticking.
The salsa should thicken and deepen in color as it cooks. Taste and adjust the seasoning if needed.
Once the matbucha is cooked, remove it from the heat and let it cool slightly.
Stir in the chopped parsley and cilantro for a fresh, herbal finish.
Serve warm or at room temperature with crusty bread, crackers, or as a side dish with grilled meats or fish.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 50.5 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3652 mg | 78% | |
*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.
