Tuesday, March 20, 2012

Roasted Red Pepper Spread

Grandma Irma got me the amazing Ball Complete Book of Canning a few weeks ago, and I thought I'd dive right in with this scrumptious Roasted Red Pepper Spread recipe in baited anticipation for Spring pepper season. Be creative with how you use this tasty spread, its sweet/savory flavor goes with so many things!  I've used it for bruschetta instead of tomatoes - leeks and fresh basil sprinkled on top (left), tossed it with pasta, spooned it over eggs (shown here in my last post ), & dipped carrots and pita bread in it.  Recipe below, enjoy! xo, AB

Ball Roasted Red Pepper Spread
  • 6 pounds red bell peppers                   
  • 1 pound Italian plum tomatoes
  • 2 cloves garlic, unpeeled
  • 1 small white onion
  • 1/2 cup red wine vinegar
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 5 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands
  1. Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
  2. Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
  3. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  4. Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
  5. Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.                
Pre-roast.  Aren't they pretty?

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