How long does it take to make Matbucha?

Cook over low heat at least three hours, until the matbucha reduces by half and turns thick and deep red.

1 hr 48 minTotal

6 minActive time

1 hr 42 minSetting

#	What to do	How long
1	Char the peppers and hot peppers whole directly over the gas flame, turning	—
2	Transfer to a bowl, cover tightly and leave 10–15 minutes	12 min
3	Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid	3 min
4	Chop the roasted peppers	3 min
5	Put the tomatoes, the peppers, the garlic and the sugar in a pot and bring to a boil. Turn down to medium heat and simmer 40 minutes	40 min
6	Mash the tomatoes and the peppers with a spoon	—
7	Mix the oil, paprika and salt in a small bowl and add to the pot. Turn down to low and simmer 40–60 minutes, stirring every 10 minutes	50 min
8	Cool and store in the fridge in a closed container, covered with a layer of oil, up to a week	—

until the skin is black and blistered on all sides and the flesh is completely soft
until the tomatoes break down and release their liquid
until the liquid evaporates, the texture is jammy and red oil floats on top

Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
Peel the roasted peppers and the tomatoes: the skins are tough and bitter and stay in the spread as strips.
The secret is patience: low heat, a long time, and frequent stirring so the matbucha doesn't stick to the bottom.

A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

Quick version: 40 minutes over medium heat, mash, then 40 more minutes over low heat until jammy.
The matbucha is ready when the liquid has evaporated, the texture is jammy and red oil floats on the surface.