Matboucha (Spicy Moroccan Tomato Dip)

Serves 4-6


Made with Ugly Crushed Tomatoes


2 green chili peppers, sliced

6 cloves fresh garlic, minced

1 teaspoon sea salt

2 tbsp sweet paprika

2/3 cup extra virgin olive oil

1 jar Crushed Tomatoes

Photo by Jennifer Esther Bitton

Photo by Jennifer Esther Bitton


Sauté the chili pepper and garlic in a couple of teaspoons of oil until fragrant. Add the Crushed Tomatoes and continue cooking. Add the sea salt and remaining olive oil. Continue cooking until the Matboucha has reduced and thickened, concentrating the flavors. Serve with challah, pita, or fresh bread.