RED PEPPER SPREAD

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Red Pepper Spread image

This can be used as a spread on sandwiches, added to salads as a dressing, or even mixed with cream, heated gently, and served over sauteed chicken breast, veal scallopini, or pork chops. The flavors are subtle. When I made up the recipe I didn't want something too spicy, but you can add more habanero pepper!

Provided by Frank

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time P1DT1h1m

Yield 36

Number Of Ingredients 13

⅓ cup olive oil
3 cups chopped red bell peppers
1 ½ cups minced onion
1 tablespoon chopped habanero pepper
1 ½ cups white sugar
1 cup white wine vinegar
½ teaspoon garam masala
½ teaspoon ground coriander
1 (11 ounce) can apricot nectar
1 tablespoon frozen orange juice concentrate
½ cup water
¼ cup all-purpose flour
2 tablespoons all-purpose flour

Steps:

  • Immerse nine 8-ounce jars in simmering water. Wash lids and rings in warm soapy water.
  • Heat olive oil in a large skillet over medium heat. Add red bell peppers, onion, and habanero pepper; cook and stir until softened, 5 to 10 minutes. Stir in sugar, vinegar, garam masala, and coriander; cook until fragrant, 1 to 2 minutes.
  • Stir apricot nectar and orange juice concentrate into the skillet. Bring to a boil; simmer for 5 minutes.
  • Whisk water and 1/4 cup plus 2 tablespoons flour together in a bowl until no lumps remain. Pour into the skillet; cook, whisking constantly, until mixture thickens, 5 to 10 minutes.
  • Pack mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 12.2 g, Fat 2.1 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 2 mg, Sugar 10.5 g

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