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spooning matbucha out of a glass jar


  • Author: Vicky & Ruth
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 3 cups 1x
  • Diet: Vegan


The traditional Moroccan matbucha can be an all-day kitchen affair. We came out with this shortcut recipe that is as delicious as the original, and much faster and easier to make.


  • 3 large red bell peppers ( see note 1)
  • 6 large cloves of garlic, peeled
  • 2 tbsp olive oil
  • 1 tbsp sweet Spanish paprika
  • 1/2 tsp salt, more or less to taste
  • 1/2 tsp-1 tsp Aleppo pepper - you can sub hot red pepper flakes, but be mindful that Aleppo pepper is less spicy that red pepper flakes. (Optional, but recommended)
  • 1-28-ounce can crushed tomatoes


  1. Cut the peppers into medium-large pieces
  2. Place the peppers and garlic in a food processor and chop until it almost becomes a puree
  3.  Heat the olive oil in a deep skillet. Add the pepper and garlic puree and cook on high, uncovered, for 7-10 minutes. Stir often to prevent from burning. Lower the temperature to medium high if it starts to burn (hat will depend on how juicy the peppers are)
  4. Add paprika, salt and Aleppo pepper, if using, and the crushed tomatoes
  5. Reduce the heat to medium low, cover leaving the lid a crack open to allow steam to escape, and cook for 30-60 minutes, or until reduced in half, stirring every 10 minutes and watching that it doesn't burn or stick to the bottom of the pan. If that happens, reduce the heat
  6. Let the matbucha cool a little and transfer to 3 glass/mason jars with a lid (we usually fit about one cup in each jar. Do not fill the jars to the very top). We place one jar in the refrigerate to use right away and freeze the rest for up to a year.  To defrost, simply let the matbucha defrost at room temperature on your kitchen counter.  Once defrosted, place it in the fridge and use within 5-7 days  
  7. We find that adding a layer of olive oil to the top helps to keep it fresh for a longer period of time.  Be sure to use a clean utensil when serving it from the glass/mason jar to prevent spoilage


  1. Red peppers are sweeter than green peppers, which tend to be bitter in matbucha. You can increase the heat of your matbucha by adding 1-2 jalapeno peppers or any other hot pepper to the bell peppers.
  • Category: condiment / dip
  • Method: stovetop
  • Cuisine: Moroccan


  • Serving Size: 2 tablespoons
  • Calories: 29
  • Sugar: 2.4
  • Sodium: 111
  • Fat: 1.4
  • Saturated Fat: .2
  • Unsaturated Fat: 1.1
  • Trans Fat: 0
  • Carbohydrates: 4.1
  • Fiber: 1.2
  • Protein: .8
  • Cholesterol: 0

Keywords: how to make matbucha, what is matbucha, matbucha, gluten-free, kosher, vegan