Matbucha Moroccan Grilled Red Peppers Tomato Salsa Recipes

MATBUCHA -- MOROCCAN GRILLED RED PEPPERS & TOMATO SALSA

Steps:

• Grill or flame-roast the peppers and tomatoes.
• If you don't have a grill available, roast the peppers and tomatoes in the oven.
• After removing from the flame or heat source, place them in a paper bag and seal.
• After 5-10 minutes, the skins will peel off easily.
• Peel and seed peppers and tomatoes.
• Slice and chop into small cubes.
• Add garlic to vegetables and mix.
• Squeeze lemon juice and drizzle oil over salad.
• Stir.
• Salt to taste.
• Refrigerate.
• Serve cold.

MATBUCHA

Steps:

• Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.
• Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off.
• Cut tomatoes in half and squeeze out the juice and seeds.
• Cut tomatoes in chunks.
• Peel the skin from the bell peppers and remove the seeds and stem.
• Cut bell peppers in chunks.
• Add all ingredients to a soup pot and pour oil over top.
• Bring contents to a boil, then turn down to a medium heat.
• Cook covered for 2 hours.
• Remove cover and cook uncovered until most of the liquid has evaporated.
• Stir occasionally to prevent burning.
• Refrigerate and serve cold.