| Tali Shushan's Moroccan Salsa (Matbucha) |
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1 104oz Can Plum Tomatoes (Drain ½ juice) 6 whole garlic cloves 1 red bell pepper (chopped) 1 green bell pepper (chopped) 2 jalapenos, deseeded and diced 3 tablespoons paprika 1½ cups vegetable oil 2 tablespoons Kosher Salt (to taste) In a large pot, cook the plum tomatoes, garlic cloves, bell peppers, and jalapenos on medium-high heat for 2 hours. (The mixture should remain at a boil) Every 20 minutes or so mash the mixture with a potato masher. Once the salsa has cooked for 2 hours, add the paprika, oil, and Kosher Salt. After an additional 20 minutes, taste the salsa for flavor and add salt as needed. The salsa is done once most of the liquid has evaporated and the salsa is a thick consistency. This salsa can be served warm or cold with pita chips or challah. |
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