Matbucha
Slow-simmered matbucha with crushed and fresh tomatoes, onion, garlic, and jalapeño.
Ingredients
Method
- Chop the fresh tomatoes and onion; prepare the garlic and jalapeño in the selected fresh or roasted form.
- Combine the ingredients in a suitable pot and bring to a gentle simmer.
- Simmer gently, largely uncovered, for approximately 60–90 minutes, stirring and scraping the bottom every few minutes to prevent sticking.
- Continue until excess moisture has reduced and the mixture is thick, cohesive and spreadable. Cool promptly and refrigerate.
Notes
Recipe #246
Helpful Notes & Storage
- Roasted garlic and jalapeño give the family’s preferred deeper flavor; fresh versions are acceptable. Adjust heat to prevent scorching.
- Refrigerate perishable prepared food promptly at 40°F or below, within 2 hours of preparation (within 1 hour above 90°F). As a conservative guideline, use refrigerated leftovers within 3–4 days or freeze where appropriate. Do not treat these recipes as shelf-stable.
