Sunday, February 17, 2013

Roasted Red Pepper Spread - Ball Blue Book

For all you canners out there!! 

6 pounds sweet red peppers (about 8 large)
1 pound Roma tomatoes (about 10 medium)
2 large cloves garlic
1 small white onion 
1 small white onion
2 tablespoons minced basil
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup red wine vinegar

Roast peppers under a broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn peppers over and roast opposite side. Remove peppers from heat. Place in a paper bag, secure opening; cool 15 minutes. Roast tomatoes, garlic and onion under a broiler or on a grill 10-15 minutes. remove from heat. Place tomatoes in a paper bag; secure opening; cool 15 minutes. Peel garlic and onion. Finely mince garlic; set aside. Finely mince onion; measure 1/4 cup; set aside. Peel and seed red peppers and tomatoes. Puree in a food processor or blender. Combine all ingredients in a large saucepot. Bring to boil over medium-high heat, stirring to prevent sticking. Reduce heat; simmer until spread thickens. Ladle hot spread into jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water bath. 

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