Moroccan Matbucha

Growing up with Mom was the best experience. Homemade meals every night, fresh ingredients, but most of all we could never go a Shabbat without her matbucha, a spicy Moroccan tomato dip. It was a staple in my house growing up and when you smell this recipe cooking in your house you'll have a little piece of my family with you. I like to make a big batch and fill the freezer!

Ingredients

6 POMI chopped tomatoes (preferably 4 large plum tomatoes per 1 container )

4 Red Peppers

5 Jalapenos

18 cloves of crushed garlic

2 tsp salt

2 tbsp Paprika Blend (Preferably purchase fresh ground hot paprika and sweet paprika and pour both in a glass container and cover in avocado oil. Mix well and store in a airtight glass for up to a year.)

Avocado Oil to Cover about 3 -4 tbsp *Optional

Directions:

Turn on the stovetop to medium heat to fire roast peppers and jalapenos. Place all the peppers and jalapeno directly onto the fire, rotating until all the sides are soft and peel is charred.
Place the peppers into a ziploc bag and seal to let them steam. The steam helps the peeling process. Peel all the peppers and jalapenos.
In a large stock pot pour all the POMI cartons and cook until it starts to boil.
While it's coming up to a boil, de-seed and dice the peppers and jalapeno. Depending on how much spice you like, you can leave all the jalapeno seeds out or remove some or all. Set aside.
After it starts to boil, add in the salt and crushed garlic. Keep stirring on a medium high flame until most of the liquid and water evaporates, about 30-40 minutes.
Add in the paprika blend and cook for another 30 minutes until more water evaporates. Keep stirring to avoid burning on the bottom. When the mixture gets thicker add in the peeled peppers and jalapenos.
Keep cooking uncovered for another 4 hours until thick. Keep stirring every few minutes to avoid burning.
Store in a glass jar and cover top with a layer of oil.