Prepare sweet and hot peppers: grease them with vegetable oil, place them on a baking sheet, sprinkle them with coarse salt, and place them in the oven for 20 minutes at 180 degrees. Place the baked peppers in a bowl, cover it with cling film and leave for 10-15 minutes. As the pepper cools, the peel will begin to separate from the fleshy part of the pepper. Then, dipping each pepper in cold water, peel it from the skin, seeds, and stem and cut it into not-too-wide strips.

Spice mixture: pour all the prepared spices into a deep cup, pour 3 tablespoons of olive oil into the dry mixture and stir thoroughly with a fork so that no lumps are left.

Heat olive oil in a deep frying pan. Lightly fry the garlic in hot oil, stirring all the time so that it does not burn, then put the prepared hot jalapeno pepper into the frying pan, then the sweet pepper and fry the mixture for 5-6 minutes. At the very end add chopped fresh or canned tomatoes to the frying pan. Add salt to taste, lower the temperature, and evaporate the vegetable mixture over low heat, stirring the contents of the pan all the time. Gradually, the water will evaporate, and the mass will begin to thicken (precisely with this thumping sound). On average, the process takes 20-40 minutes, depending on the amount of liquid in the tomatoes. Remove the matbucha from the heat and, without closing the lid, leave it to cool to room temperature, or better yet, overnight. Or you can put it hot in pre-sterilized jars and close the lid, where it can be stored for several months, like any canned vegetables.

If your soul asks for experiments, you can add baked eggplants without skin to the matbucha; in this case, they need to be baked in the same way as the peppers, in the oven (but this takes about 40 minutes), or in a hot thick frying pan without oil.

Matbukha can be used when preparing shakshuka or as an independent sauce for meat, fish, or vegetables (about the same as if you were eating eggplant or courgette spread).