Have you ever eaten matbucha? If you haven’t, you need to try this slow-simmered, zesty spread with Moroccan origins—as in, today! It's perfect as an appetizer, a topping for salads, or with your fave bread for dipping. This super easy version gets a protein and nutrient boost from our instant bone broth, making it not just delish, but a nourishing, gut-friendly treat.
Ingredients:
- 8-10 cloves of garlic
- 1-3 jalapenos (3 made this very spicy)
- 2 cans of diced tomatoes (28 oz each)
- ½ tsp salt
- ½ tsp sugar
- ¼ cup olive oil
- 1 packet Naked bone broth
How to:
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In a food processor/ blender, place garlic cloves and jalapeños and pulse until chopped.
- In a pot, add two 28 oz cans of diced tomatoes, salt, sugar, instant bone broth and olive oil. Mix.
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Add the garlic/jalapeno mixture to the pot.
- Simmer for 3-5 hours, stirring occasionally until it forms a jam-like consistency. Serve with fresh bread or dippers. Enjoy!
