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Forum
-> Recipe Collection
-> Salads & Dips
amother
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 Wed, Dec 19 2007, 8:51 pm
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I have always just bought matbucha - but this week Id like to try to make it myself, does anyone have a recipe for it?
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chocolate moose
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Wed, Dec 19 2007, 10:19 pm
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yes, it's been discussed sev. times and posted here.
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AGINY
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Wed, Dec 26 2007, 9:50 am
My matbucha recipe is a staple in my house. I always have it in the fridge and use it as salsa, filling for omlettes etc. It is so easy it is embarrassing when someone asks me for the recipe. I made it for years and tweaked it until I got it just the way my family likes it
2 cans Hunts stewed tomatos
1 crushed clove garlic
1 jalepeno pepper sliced.
That is just a ratio, I make it out of 10 cans at a time (5 garlic cubes and 5 jalepenos).
Heat a drop of canola oil in a large pot. When hot add in teh garlic and jalepeno and stir for a minute or two, careful not to burn the garlic. Pour in the cans of stewed tomatos. Bring to a rolling boil and then turn the fire down to medium low. Allow to simmer for a loooooooooooooooong time until ALL the moisture is gone (stirring every ten minutes or so, more often towards the end).
I like it best when there is no liquid at all and the mixture is thick. My mother in law makes my recipe but leaves a little of the liquid in the mix (she said it is because she always looses her patients towards the end).
It lasts for 3 weeks in the fridge so make as much as you want and enjoy!!
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lubcoralsprings
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Wed, Dec 26 2007, 10:02 am
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How long is a long time? I usually have liquid in mine and I simmer for around three hours. Should I simmer overnight?
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AGINY
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Wed, Dec 26 2007, 10:05 am
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I simmer around 4 hours or so. I wouldn't leave this on overnite, it is uncovered and has to be watched.
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chocolate moose
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Wed, Dec 26 2007, 11:25 am
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with tomatoes costing over $2 a lb, I'm not making this anytime soon ...
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