Roasted Red Pepper Spread (for Canning)

“This is in response to a request. This comes from the Ball Blue Book.”
READY IN:
1hr 10mins
YIELD:
2 1/2 pints
UNITS:
US

Ingredients Nutrition

Directions

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

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