Low Sodium Matbucha

Discover the vibrant flavors of Low Sodium Matbucha, a heart-healthy twist on the beloved Middle Eastern and North African tomato-pepper salad. This recipe features a fragrant medley of ripe tomatoes, sweet red and green bell peppers, and a hint of jalapeño heat, all simmered to perfection with garlic, olive oil, and warm spices like cumin and paprika. By skipping the added salt, this version remains packed with bold, natural flavors while staying low in sodium, perfect for those seeking a nutritious yet delicious option. A splash of lemon juice and a sprinkle of fresh cilantro bring a zesty finish to this versatile dish, ideal as a dip, side, or topping. With simple ingredients and slow-simmering techniques, this Low Sodium Matbucha is a wholesome, crowd-pleasing centerpiece for any meal!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 6 large ripe tomatoes
• 2 medium red bell peppers
• 1 medium green bell peppers
• 1 medium jalapeño peppers
• 4 large garlic cloves
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro
• 2 tablespoons lemon juice

Directions

Step 1

Start by peeling the tomatoes. To do this easily, cut a small 'X' on the bottom of each tomato and blanch them in boiling water for 30 seconds, then transfer them to a bowl of ice water. The skin should peel off easily.

Step 2

Once peeled, chop the tomatoes into medium-sized cubes and set aside.

Step 3

Wash the red and green bell peppers, and jalapeño. Remove the stems and seeds, then chop them into small pieces.

Step 4

Peel and finely chop the garlic cloves.

Step 5

In a large, heavy-bottomed pot or skillet, heat the olive oil over medium heat.

Step 6

Add the chopped garlic and cook for about 1 minute until fragrant, stirring continually to avoid burning.

Step 7

Add the chopped bell peppers and jalapeño to the pot. Stir occasionally, and allow them to soften for about 10 minutes.

Step 8

Stir in the chopped tomatoes, ensuring everything is well mixed.

Step 9

Reduce the heat to low, cover, and let the mixture simmer gently for about 1 hour. Stir occasionally to prevent sticking.

Step 10

After 1 hour, uncover and add the ground cumin, paprika, and black pepper. Mix well.

Step 11

Let the matbucha cook uncovered for an additional 20-30 minutes, stirring occasionally, until the mixture has thickened to your desired consistency.

Step 12

Finely chop the fresh cilantro and stir it into the matbucha along with the lemon juice in the final 5 minutes of cooking.

Step 13

Taste and adjust the seasoning if necessary. Remove from heat and let it cool slightly before serving.

Step 14

Serve warm or at room temperature as a side dish, salad, or topping.

Nutrition Facts

Serving size	(1582.8g)

Amount per serving	% Daily Value*
Calories	864.3

Total Fat 60.0g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 79.6mg	0%
Total Carbohydrate 76.3g	0%
Dietary Fiber 22.8g	0%
Total Sugars 41.2g
Protein 16.0g	0%

Vitamin D 0IU	0%
Calcium 210.0mg	0%
Iron 7.9mg	0%
Potassium 3590.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.4%

Protein: 7.0%

Carbs: 33.6%