Cooking Instructions:

• Begin by washing your green bell peppers and jalapeño. Cut the bell peppers into small pieces and dice the jalapeño according to your heat preference. If you prefer a milder Matbucha, remove the seeds from the jalapeño before dicing.
• In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the chopped green bell peppers and diced jalapeño. Sauté for about 5-7 minutes, or until the peppers are soft and slightly caramelized.
• Stir in the minced garlic, paprika, chili pepper flakes, and salt. Continue cooking for another 2-3 minutes until fragrant. The garlic should become golden but not burnt.
• Add the diced tomatoes to the skillet. If using fresh tomatoes, ensure they are peeled and diced as finely as possible. Stir the mixture well to combine all the flavors.
• Sprinkle the sugar over the tomato mixture and stir to combine. Allow the Matbucha to simmer on low heat for about 20-30 minutes, stirring occasionally. This will help the flavors meld together and the sauce to thicken.
• After simmering, taste your Matbucha and adjust the seasonings as needed. You might want to add more sugar for sweetness or more chili flakes for heat, depending on your preference.
• Once finished, let the Matbucha cool slightly before serving. It can be enjoyed warm or at room temperature. For the best flavor, allow it to chill in the refrigerator for a few hours or overnight before serving.