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Nutrition Facts
Serving Size 1 (222g) Recipe makes 6 servings
Calories 63
Calories from Fat 18		(29%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7mg		0%
Potassium 484mg		13%
Total Carbohydrate 12.4g		4%
	Dietary Fiber 4.1g	16%
	Sugars 6.9g
Protein 2.2g		4%
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Matbucha -- Moroccan Grilled Red Peppers & Tomato Salsa

Recipe #37347 | 30 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Mirj
Aug 15, 2002

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.

SERVES 6 (change servings and units)

Ingredients

5 red bell peppers
5 ripe tomatoes
3 cloves garlic, minced
1 lemon
sea salt
2-3 teaspoons olive oil

Directions

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.

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Featured Reviews for This Recipe

From: JustJanS

On Oct 1, 2002

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.

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