Matbucha

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F). Place the bell peppers on a baking sheet and roast for 20-25 minutes, or until the skins are blistered and charred.

   Ca. 25 min.

   Kokkens note: For easier peeling, place hot peppers in a bowl and cover with plastic wrap for 10 minutes to steam.

2. 2

   Once cool enough to handle, peel the skin from the roasted bell peppers, remove the seeds and stem, then chop the flesh into small pieces.

   Ca. 10 min.

3. 3

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

   Ca. 2 min.

4. 4

   Add the minced garlic and chopped chili pepper (if using) to the pot and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

   Ca. 2 min.

5. 5

   Stir in the chopped tomatoes, roasted bell peppers, salt, and black pepper.

   Ca. 2 min.

6. 6

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 90 minutes, stirring occasionally.

   Ca. 1 t. 30 min.

   Kokkens note: The longer matbucha simmers, the deeper and richer its flavor will become. Aim for a thick, jam-like consistency.

7. 7

   Remove the lid for the last 15-20 minutes of cooking to allow excess liquid to evaporate, ensuring the matbucha thickens to your desired consistency.

   Ca. 15 min.

8. 8

   Taste and adjust seasoning if necessary. Serve warm or at room temperature.

   Ca. 4 min.

   Kokkens note: Matbucha's flavors deepen upon resting.