ROASTED RED PEPPER SPREAD (FOR CANNING)

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Make and share this Roasted Red Pepper Spread (for Canning) recipe from Food.com.

Provided by JillAZ

Categories     Sauces

Time 1h10m

Yield 2 1/2 pints

Number Of Ingredients 8

6 lbs sweet red peppers (8 large)
1 lb roma tomato
2 cloves garlic
1 white onion
2 tablespoons minced basil
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup red wine vinegar

Steps:

  • Roast red peppers under broiler or on grill until skin is charred.
  • Place in a paper bag and fold over the top of the bag.
  • Let cool in bag 15 minutes.
  • Roast tomatoes, garlic and onion under broiler or on grill for 10-15 minutes.
  • Remove from heat and place tomatoes in a paper bag, fold over top and let cool for 15 minutes.
  • Peel garlic and onion.
  • Finely mince garlic and set aside.
  • Finely mince onion: measure 1/4 cup and set aside.
  • Peel and seed peppers and tomatoes.
  • Puree in a food processor or blender.
  • Combine all ingredients in a large saucepot and bring to a boil over medium heat, stirring to prevent sticking.
  • Reduce heat and simmer until spread thickens.
  • Ladle hot spread into hot half pint jars, leaving 1/4 inch headspace.
  • Adjust two-piece caps and process 10 minutes in a boiling water canner.

Nutrition Facts : Calories 420.4, Fat 3.7, SaturatedFat 0.4, Sodium 988.9, Carbohydrate 82.8, Fiber 25.9, Sugar 57.4, Protein 13.1

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