Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Matbucha -- Moroccan Grilled Red Peppers & Tomato Salsa Recipe
    Lost? Site Map

    Matbucha -- Moroccan Grilled Red Peppers & Tomato Salsa

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Mirj's Note:

    This is in response to a recipe request. I can get matbucha from my local supermarket any day, but now that I have a recipe it should be simple to make it myself, and alter it to my tastes.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Grill or flame-roast the peppers and tomatoes.
    2. 2
      If you don't have a grill available, roast the peppers and tomatoes in the oven.
    3. 3
      After removing from the flame or heat source, place them in a paper bag and seal.
    4. 4
      After 5-10 minutes, the skins will peel off easily.
    5. 5
      Peel and seed peppers and tomatoes.
    6. 6
      Slice and chop into small cubes.
    7. 7
      Add garlic to vegetables and mix.
    8. 8
      Squeeze lemon juice and drizzle oil over salad.
    9. 9
    10. 10
      Salt to taste.
    11. 11
    12. 12
      Serve cold.

    Browse Our Top Salsas Recipes

    Ratings & Reviews:

    • on October 01, 2002


      I know Mirj posted this as a request (and not for me) so I know she hadn't made this. By the time the (ripe) tomatoes had spent about 15 minutes in the oven, and then 5 in a paper bag, they had turned to mush, and there was no way I could seed, slice or chop them (steps 5&6). I picked the skin from the pulp, left the seeds in, and just accepted that it (the pulp) formed a part of the dressing over the peppers. This tastes FANTASTIC, so next time, I won't worry that it doesn't seem to be doing what I expected.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Matbucha -- Moroccan Grilled Red Peppers & Tomato Salsa

    Serving Size: 1 (214 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 63.3
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 7.9 mg
    Total Carbohydrate 12.4 g
    Dietary Fiber 4.0 g
    Sugars 6.8 g
    Protein 2.2 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites