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Matbucha Sauce


  • 3 Red bell pepper

  • 6 cloves of garlic

  • 2 Tablespoons Olive oil

  • 1 Tablespoon sweet paprika

  • Kosher salt to taste

  • 2 teaspoons red pepper flakes

  • 1 can (28 ounces) crushed tomatoes


  1. Cut the peppers and place them with the garlic into a food processor. Process until almost a puree

  2. In a large saucepan, heat the olive oil over medium heat. Add the pepper/garlic mixture and cook for about 10 minutes, stirring the whole time

  3. Add the paprika, salt, red pepper flakes, and crushed tomatoes

  4. Turn the heat to low, and cover the mixture, but leave enough of the cover off to allow steam to escape, and cook for 1 hour, stirring occasionally.

  5. Let the sauce cool, and transfer to mason jars or Tupperware, that have lids. You can store in sealed containers in the refrigerator for up to three weeks, and freeze for up to a year

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