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Adapted from original recipe by Devorah Schecter, Camp Yavneh Meat Chef



10 roma tomatoes, peeled
4 green peppers
2 red peppers
2 or 3 hot green peppers like jalapena
10 garlic cloves
2 tablespoons sweet paprika
Pinch of cayenne to taste
1 tsp salt
3/4 cup oil
2 Tablespoons tomato paste (optional)


Dice peppers into medium to small pieces. Chop spicy peppers and garlic 
Heat oil. Cut tomatoes into medium to small pieces and add to peppers.  Add spices and bring to simmer;  lower heat. Mix often until most of the liquid evaporates. Add tomato paste which  helps to thicken the matbucha. 
Taste and adjust any of the seasonings. In Israel, and at camp, Matbucha is used as a dip or as a first course along with hummus, eggplant salad, etc. It can also be used as a “shmear” for oven baked fish!

Recipes: Appetizers, Vegetarian, Parve, Kosher

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