chops – Matbucha
2 peppers, preferably not green, diced
1-2 chile peppers (optional)
2-3 plum tomatoes, peeled and diced
1/2 head of garlic, peeled and sliced or diced
Olive oil
Put diced peppers in two quart pot with a little bit of oil, it does not have to be extra virgin olive oil because it loses the taste over the cooking period. Saute over medium flame for about ten minutes, mixing every couple of minutes. Then lower the flame to low and allow the peppers to simmer, uncovered until they become very soft and limp (this could even take about half an hour, depends on the peppers). Once they are limp, add the diced and peeled tomatoes, together with the garlic ( I slice them, it tastes great), still uncovered on the low flame. Mix, and let it simmer for another 20-30 minutes until the tomatoes are cooked and the liquid has evaporated to about 1/2 the mixture. Chill and serve. It should fill about a 1 pint container. I believe that this is a Morrocan recipe, but is now pretty generic Mediteranean. Hatzlocha.