Roast 1 red pepper and 1 poblano pepper till the skin is charred. Seed the peppers, peel off the skin and chop them into small pieces. Add to a medium pot.

Seed and finely chop 1 jalapeno pepper and add to the pot.

Peel and chop 1kg fresh tomatoes, and add to the pot.

Add 3 garlic cloves, chopped, 2 tbsp sugar, 1 tbsp paprika, ½ tsp salt, and ¼ cup olive oil.

Bring to a simmer and cook, stirring every 10 minutes or so, for around 1.5 hrs, or until most of the liquid has reduced. Add

Remove the matbucha from heat and allow to cool completely.

The salad is best served at room temperature or chilled.