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Serves 4 to 6
Makes about 2 cups
Ingredients
- 3 large red bell peppers
- 2 Tbsp extra-virgin olive oil, more for roasting the peppers
- 3 cloves garlic, minced
- 1 jalapeño, finely diced
- 7 plum tomatoes, diced
- 1½ tsp ground cumin
- ½ tsp paprika or smoked paprika
- ½ tsp honey or sugar
- 2 tsp salt, more to taste
- ½ tsp freshly ground black pepper, more to taste
- ⅛ cup chopped fresh cilantro and/or parsley for garnish
- warm pita bread for serving
TIPS:
- Any bell peppers will work fine, but red and orange ones are more flavorful and will ensure a vibrant red color on your final product. You can also use jarred roasted red peppers in place of fresh bell peppers, if you want to cut down on prep time.
- Control the heat. For spicier matboukha, add more jalapeño or take it to the next level by adding diced serrano pepper to the mix. Lower the spice level by carefully removing as many seeds as possible from the jalapeño before dicing and cooking them.
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