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Hot Pepper and Tomato Salad (Matbucha)
Ave. Rating is 0 (0 ratings) Add Your Comments and Ratings

Posted by:  

My father makes a wonderful tomato and pepper salad that became a favorite at holidays -- he makes it for the entire extended family in large batches. This version is the closest I've come to reproducing it (not sure if he uses the hot paprika!). Make it hotter or milder by adjusting how many of the pepper seeds you leave in. I'll post his version when I get it!

Serves: 6

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Sephardic Parve Salad

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1 26 oz. can diced tomatoes
1 lb. green bell peppers
3 garlic cloves, sliced
3 Hungarian peppers (or your favorite hot pepper)
1 tsp. hot paprika
1/3 cup olive oil
1 tsp salt


  1. Roast peppers at 450 degrees (F) until skin loosens. Place in paper bag to cool. Skin should come off easily.
  2. Cut peppers into small strips and mix with diced tomatoes, spices and olive oil.
  3. Bring mix to a boil, then turn down to medium and cook covered for 2 hours.
  4. Remove cover and cook until water evaporates and salad thickens.
  5. Serve cold.

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