About this recipe:Also known as matbucha. Tomato and peppers are slowly cooked over the hob for no less than two hours, drizzled with lemon juice and chilled until ready to serve. It's a wonderful salad for the summer.
4 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
5 tomatoes, chopped
5 green peppers, chopped
1 Scotch bonnet chillies, chopped or to taste
1 teaspoon paprika
1 teaspoon ground black pepper
1 pinch sea salt (optional)
1 lemon, juiced
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Heat the olive oil in a large pot over medium heat. Stir in the garlic, tomatoes, pepper and chillies. Season with paprika, black pepper and sea salt.
Cook, stirring occasionally for 20 minutes until the vegetables are tender. Reduce heat to low, cover and cook until the liquid evaporates and the salad thickens, about 2 hours more. Stir in the lemon juice and refrigerate overnight before serving.