Roasted Red Pepper Spread (for Canning) |
|
 |
Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 1 |
|
This is in response to a request. This comes from the Ball Blue Book. Ingredients:
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 |
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.
|
|