Matbucha

Ingredients

3 large red bell peppers

6 large cloves of garlic, peeled

2 tbsp olive oil

1 tbsp sweet Spanish paprika

1 tbsp ground cumin

1 tsp ground coriander

1/2 tsp salt, more or less to taste

1/2 tsp-1 tsp Aleppo pepper - you can sub hot red pepper flakes, but be mindful that Aleppo pepper is less spicy that red pepper flakes. (Optional, but recommended)

1-28-ounce can crushed tomatoes

How The Alchemy Happens

1. Cut the peppers into medium-large pieces

2. Place the peppers and garlic in a food processor and chop until it almost becomes a puree

3. Heat the olive oil in a deep skillet. Add the pepper and garlic puree and cook on high, uncovered, for 7-10 minutes. Stir often to prevent from burning. Lower the temperature to medium high if it starts to burn (hat will depend on how juicy the peppers are)

4. Add paprika, cumin, coriander, salt and Aleppo pepper if using, and the crushed tomatoes

5. Reduce the heat to medium low, cover leaving the lid half open. Cook for 30-60 minutes, or until reduced in half, stirring every 10 minutes so it doesn't burn or stick to the bottom of the pan.

6. Remove from heat and fill your mason jars.  Add a layer of olive oil to the top. Freeze or use within a week.