Name: Matbucha: Spicy Roasted Pepper and Tomato Jam Recipe
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Cuisine: North African
Ingredients: 3/4 pound green bell peppers (about 2 peppers); 1 medium jalapeno (or more to taste); 56 ounces diced tomatoes, or 8 large tomatoes peeled and diced (2 large cans); 1 clove garlic, minced; 2 tablespoons sugar (or to taste); 1 teaspoon chili pepper flakes (or more to taste); 1/2 teaspoon salt; 1/3 cup extra virgin olive oil; 1 tablespoon paprika

Jump to Recipe· 3.9 from 6 reviews

If you have yet to discover the magic of Matbucha, get ready to fall in love with this vibrant, deeply flavorful dish. The Matbucha: Spicy Roasted Pepper and Tomato Jam Recipe is a luscious blend of slow-simmered tomatoes and roasted green peppers, kissed by garlic and heated just enough with jalapeño and chili flakes to keep things exciting. This jam-like relish bursts with smoky sweetness, tangy brightness, and a gentle warmth that makes it perfect as a condiment, a dip, or an accompaniment to countless meals. It’s one of those recipes that feels like an old friend—comforting and easily customizable—making it a real gem in your culinary repertoire.

Ingredients You'll Need

In a white pot with a blue handle, there are several layers of ingredients: at the base, broken pieces of red and orange cooked tomatoes with soft textures; on top of this are small piles of black pepper and bright red chili powder with a coarse texture; white salt crystals are scattered on one side; from above, a dark brown thick sauce is being poured into the pot from a cup held by a woman's hand, creating a thin stream. The background is a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Preparing Matbucha is surprisingly simple, and the magic lies in the quality and balance of the ingredients. Each one plays a critical role: tomatoes bring juicy acidity, roasted peppers add smoky depth, and the spices layer complexity and warmth throughout. With just a few pantry staples and fresh produce, you’ll create a jam that sings with harmony.

¾ pound green bell peppers (2 peppers): Roasted for a smoky flavor and soft texture that forms the dish’s backbone.
1 medium jalapeño: Adds a gentle kick—feel free to adjust based on your desired spice level.
56 ounces diced tomatoes or 8 large peeled and diced tomatoes (2 large cans): The juicy base, rich with bright acidity and body.
1 clove garlic, minced: Offers a fragrant pungency that deepens the flavor profile.
2 tablespoons sugar: Balances the acidity and enhances natural sweetness—adjust to taste.
1 teaspoon chili pepper flakes: Provides warmth and a touch of heat; add more if you love spice.
½ teaspoon salt: Essential for seasoning and bringing out all the flavors.
⅓ cup extra virgin olive oil: Creates a luscious richness and mouthfeel when stirred in at the end.
1 tablespoon paprika: Adds smoky, slightly sweet undertones that tie everything together.

How to Make Matbucha: Spicy Roasted Pepper and Tomato Jam Recipe

Step 1: Roast and Prep the Peppers

Start by roasting the green bell peppers until their skins are beautifully charred and blistered—this brings out their sweet earthiness. Once roasted, peel off the skins and discard seeds, then chop the flesh roughly. This step transforms raw peppers into a silky, smoky element that defines the heart of the Matbucha.

Step 2: Prepare the Jalapeño

Seed the jalapeño carefully and mince it finely. If you're sensitive or working vigorously, gloves are a smart choice to avoid any lingering spice on your skin. The jalapeño introduces a sharp, layered heat that complements the sweetness of the peppers and tomatoes.

Step 3: Combine and Simmer

In a medium saucepan, combine your diced tomatoes, roasted bell peppers, minced jalapeño, garlic, sugar, chili flakes, and salt. Bring this colorful mixture to a gentle simmer over medium-high heat. Then reduce the temperature to maintain a steady simmer, stirring every ten minutes to prevent sticking. This slow cooking, which takes about an hour to an hour and fifteen minutes, gradually reduces the liquid and thickens the jam.

Step 4: Add Olive Oil and Paprika

Once the mixture has thickened significantly, whisk the extra virgin olive oil together with paprika in a small bowl. Pour this vibrant seasoned oil into the pan, stirring to coat the jam thoroughly. This finishing touch enriches Matbucha with velvety texture and smoky warmth.

Step 5: Final Simmer and Seasoning

Allow the jam to cook for about 30 more minutes, stirring frequently—every five minutes is ideal—to let the flavors deepen and marry. Taste periodically to adjust sugar, chili flakes, or salt as needed until you achieve that perfect balance of sweet, spicy, and savory notes that make Matbucha so irresistible.

Step 6: Cool and Enjoy

Remove your finished Matbucha from heat and give it time to cool completely. It tastes fantastic at room temperature or chilled, allowing the flavors to settle and become even more harmonious. This versatility makes it an ideal component to have on hand for anytime flavor boosts.

How to Serve Matbucha: Spicy Roasted Pepper and Tomato Jam Recipe

A white plate with blue patterns shows five light brown flatbread pieces arranged in a star shape around a center pile of thick red tomato sauce mixed with small green and brown vegetable bits. The flatbread looks soft with light toasted spots and is positioned with tips toward the plate center. The plate sits on a light wood surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Matbucha shines when paired with fresh herbs like parsley or cilantro sprinkled on top. A drizzle of olive oil or a few crumbles of feta cheese adds a lovely finishing touch that enhances both texture and flavor. Toasted pine nuts can add a delightful crunch, providing contrast to the jam's softness.

Side Dishes

This spicy roasted pepper and tomato jam is a classic companion to crusty bread or warm pita. It's also incredible alongside grilled meats, shakshuka, or as a topping for eggs. Vegetarian friends will love it complementing roasted vegetables or creamy hummus for that extra zing.

Creative Ways to Present

Think beyond simply serving Matbucha as a dip. Layer it onto sandwiches for a smoky, spicy surprise or dollop it over cream cheese for a stunning appetizer. It also works beautifully spooned over rice bowls or stirred into pasta to elevate simple meals with depth and character.

Make Ahead and Storage

Storing Leftovers

Leftover Matbucha keeps beautifully covered in the fridge for up to two weeks. Store it in a clean, airtight container to maintain freshness and prevent any absorption of other fridge odors.

Freezing

If you want to preserve Matbucha for longer, freezing is your best bet. Portion it into freezer-safe containers or bags, leaving room for expansion. When properly sealed, it will keep its vibrant flavor and texture for up to three months.

Reheating

To reheat, gently warm Matbucha in a saucepan over low heat, stirring occasionally until heated through. Avoid boiling to preserve the nuanced flavors. Alternatively, let it come to room temperature and serve as a cold or room-temp relish to enjoy its full complexity.

FAQs

Is Matbucha very spicy?

Matbucha offers a moderate level of heat, thanks mainly to the jalapeño and chili flakes. You can easily adjust the spice by reducing or increasing these ingredients, making it mild or more fiery according to your taste.

Can I use fresh tomatoes instead of canned?

Absolutely! Using fresh tomatoes peeled and diced provides a bright, fresh flavor. Just ensure they’re ripe and juicy for the best results; otherwise canned tomatoes are a convenient and reliable alternative.

How long can Matbucha be stored in the fridge?

Stored properly in an airtight container, Matbucha will stay fresh and delicious in the refrigerator for up to two weeks, allowing you plenty of time to enjoy it across several meals.

What dishes pair best with Matbucha?

Matbucha is extremely versatile. It pairs beautifully with grilled meats, eggs, fresh bread, roasted vegetables, or even as a twist on classic hummus. Its sweet-spicy balance enhances many Mediterranean and Middle Eastern dishes.

Can I make Matbucha vegan?

Great news: Matbucha is naturally vegan! It’s made entirely from vegetables, spices, and olive oil, making it perfect for plant-based diets without any adjustments needed.

Final Thoughts

There’s something truly special about a homemade jar of Matbucha: Spicy Roasted Pepper and Tomato Jam Recipe. It’s comforting yet exciting, simple yet complex—a true kitchen treasure you’ll want to share again and again. Whether you’re a longtime fan of Middle Eastern flavors or discovering it for the first time, this recipe invites you to savor warmth and zest in every spoonful. Trust me, once you try making this at home, it will quickly become a beloved staple in your culinary adventures.

Matbucha: Spicy Roasted Pepper and Tomato Jam Recipe

Ingredients You'll Need