Ingredients:
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6 medium tomatoes, ripe, cored and chopped into 1-inch pieces
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4 to 6 cloves garlic, peeled and finely chopped
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1 small green jalapeño pepper, seeded and diced, or 2 medium green bell peppers, chopped
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1/3 cup canola oil, or olive oil
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2 tablespoons paprika
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1 1/2 teaspoons kosher salt, or sea salt
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1/2 to 1 teaspoon freshly ground black pepper
Instructions:
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Place the tomatoes, garlic, and peppers in a heavy-bottomed 3-quart saucepan.
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Set over medium heat and cook, uncovered, for 20 minutes, stirring frequently with a spoon.
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When the vegetables are nice and soft, add the oil, paprika, salt, and pepper.
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Cook, stirring frequently, for another 10 minutes.
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When the mixture is well blended and most of the liquid has evaporated, the matbucha is ready.
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Cool and store in a covered container in the refrigerator.