16 tomatoes about 4lbs
2 red bell peppers
2 Anaheim peppers
1/2 cup oil
20 cloves garlic
2 tbs paprika with oil
Put tomatoes in a bowl pour boiling water until covered, and let sit for about 20 min. Remove tomatoes and put in an ice bath, remove the skin and dice.
Roast the bell peppers and Anaheim peppers. Seed the peppers and peel off the charred skin. Chop the roasted skinned pepper flesh.
Mince the jalapeno, seed it if you want it be less spicy. You can add more jalapenos for more heat if you like a spicy matbucha.
In a medium saucepan, combine diced tomatoes, minced jalapeno, paprika, oil, garlic and salt. Bring to a simmer over medium high heat.
Reduce heat to around medium low, till the matbucha is cooking at a medium and constant simmer. stirring every ten minutes to make sure it doesn’t start to stick to the bottom of the pan. Let the mixture cook for 65-75 minutes till most of the liquid has reduced and cooked down.
When most of the liquid has evaporated and the mixture is quite thick, you are ready to add the roasted bell peppers and Anaheim peppers.
Let the matbucha cook for about 30 minutes more, stirring every 5 minutes. Towards the end of cooking, taste the mixture and adjust seasoning as desired.