Matbucha: Spicy Moroccan Tomato Dip

Try this delicious dip and I guarantee you will add this to your tapas repertoire.

Serves 6

1 large green pepper
1/2 jalapeno pepper, finely chopped
28 oz can Muir Glen Organic Fire Roasted Diced Tomatoes
1 garlic clove, finely chopped
1/2 teaspoon chili flakes
sugar, to taste, about 1 tablespoon
1 teaspoon sweet paprika
1/4 cup olive oil
salt, to taste

  1. Preheat oven to 400°F.
  2. Place the pepper in an ovenproof dish and roast in it the oven until it starts to blister and turn black.
  3. Take it out and place in a plastic Ziplock bag.
  4. Leave until cool.
  5. Take it out, pull off the skin, and chop the pepper.
  6. In a pan add peppers, jalapeño, tomatoes, garlic, and chili.
  7. Let the mixture simmer for 5 minutes and taste to see if it needs sugar and salt.
  8. Add paprika and oil and let the mixture simmer and reduce until it’s very thick.
  9. Cool and serve with pita chips.

Can be stored in an airtight container in the fridge for 1 week.