Best Matbucha Moroccan Grilled Red Peppers Tomato Salsa Recipes

Matbucha -- Moroccan Grilled Red Peppers & Tomato Salsa image

Provided by Mirj2338

Categories Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

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.

Taktouka - Moroccan Tomato and Pepper Salad image

Provided by PanNan

Categories Moroccan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 large sweet green peppers such as bell peppers
3 tablespoons olive oil
4 large tomatoes
1 teaspoon finely chopped garlic, about 2 cloves
2 tablespoons chopped fresh parsley
2 tablespoons fresh cilantro, chopped
1 teaspoon paprika
1/2 teaspoon cumin
1 pinch cayenne pepper
1/2 teaspoon salt (to taste)
1/2 teaspoon caster sugar

Steps:

Preheat grill or grill pan to high.
• Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
• Remove the green peppers from the grill and set aside to cool.
• Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
• Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
• In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
• Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
• Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!

Nutrition Facts : Calories 145.2, Fat 10.8, SaturatedFat 1.5, Sodium 304.7, Carbohydrate 12.2, Fiber 3.9, Sugar 7.4, Protein 2.5

Matbucha image

Provided by KosherCook

Categories Peppers

Time 5h20m

Yield 1 Pint, 4 serving(s)

Number Of Ingredients 7

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.