Matbucha -- Moroccan Grilled Red Peppers & Tomato Salsa

Total Time
Prep 10 mins
Cook 20 mins

This is in response to a recipe request. I can get matbucha from my local supermarket any day, but now that I have a recipe it should be simple to make it myself, and alter it to my tastes.


  1. Grill or flame-roast the peppers and tomatoes.
  2. If you don't have a grill available, roast the peppers and tomatoes in the oven.
  3. After removing from the flame or heat source, place them in a paper bag and seal.
  4. After 5-10 minutes, the skins will peel off easily.
  5. Peel and seed peppers and tomatoes.
  6. Slice and chop into small cubes.
  7. Add garlic to vegetables and mix.
  8. Squeeze lemon juice and drizzle oil over salad.
  9. Stir.
  10. Salt to taste.
  11. Refrigerate.
  12. Serve cold.
Most Helpful

I know Mirj posted this as a request (and not for me) so I know she hadn't made this. By the time the (ripe) tomatoes had spent about 15 minutes in the oven, and then 5 in a paper bag, they had turned to mush, and there was no way I could seed, slice or chop them (steps 5&6). I picked the skin from the pulp, left the seeds in, and just accepted that it (the pulp) formed a part of the dressing over the peppers. This tastes FANTASTIC, so next time, I won't worry that it doesn't seem to be doing what I expected.

JustJanS October 01, 2002