In the heart of a bustling market in Marrakech, where spices fill the air and colors dazzle the eyes, Sarah, a culinary adventurer on a keto journey, found herself inspired by the vibrant flavors of Morocco.
Determined to bring a taste of her travels back home while adhering to her dietary restrictions, Sarah decided to recreate Matboucha, a beloved Moroccan appetizer, with a keto twist. She carefully selected ripe tomatoes, crisp bell peppers, fiery Serrano peppers, and aromatic garlic, blending them with rich olive oil, smoky paprika, sea salt, and a touch of Swerve Sweetener to balance the heat.
The result was a Completely Keto Matboucha that not only captured the essence of Moroccan cuisine but also fit seamlessly into her keto lifestyle, allowing her to relive her market adventures with every spicy, savory bite.
Ingredients
Ingredients:
- Serves 6 Appetizer Servings
- 4 Pounds tomatoes peeled fresh or in a can
- 1/2 Pound red bell peppers
- 1/2 Pound green bell peppers
- 4 Serrano hot peppers
- 6 Garlic cloves
- 2 Tbs Paprika
- 1/2 Cup olive oil
- 1 1/2 Tsp Sea salt
- 1 Tsp Swerve Sweetener
Instructions
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In a medium saucepan using either fresh peeled tomatoes or canned peeled tomatoes cover with boiling water and cook for 10 minutes on medium-high heat
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Remove from water and cut into pieces
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In a different saucepan or rinsing the other one out and drying well, add tomatoes and olive oil to the pan and cook on low heat covered for an hour and a half
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Every so often give a peek and stir so the tomatoes are not sticking to the bottom
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Using the broiler setting in the oven broil all peppers until skin looks cooked turning to cook evenly on all sides
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Remove from oven and peel skin off and cut into very thin strips
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Add the peppers to the pan after the tomatoes and olive oil have been cooking for about 45 minutes
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Slice garlic thin and then add to mixture
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Add paprika, Swerve and salt and stir well
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Stir well every few minutes until thickened
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Can be served hot or cold
