30 Minute Matbucha

I use canned tomato sauce and diced tomato for a chunkier matbucha. But if you prefer it smoother you can use only the sauce.

2 medium cans of tomato sauce

1 can if diced tomatoes

½ cup oil

8 garlic cloves crushed

4-8 jalapeños halved then sliced (depends how spicy you like it)

½ tsp black pepper

1 tsp sugar

1 tsp paprika

1 tsp hot paprika (optional)

Heat the oil in a high pot and add the crushed garlic and sliced jalapeños. Let that sauté for about 8 minutes or until garlic is golden brown.

Add the diced tomatoes and tomato sauce and stir. Next add the sugar, pepper, and paprika and stir again.

Cover the pot and put the heat on medium high and bring to a boil.  Let it boil for about 10 minutes and stir then lower heat to medium and stir every 5-10 minutes so that it doesnt burn or stick to the bottom. Once it starts to thicken lower heat to low, cover and let simmer.

Once it reaches a thick consistency turn off heat and stir. Let it cool and either serve or refrigerate. You can also freeze the matbucha for a few weeks.