Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Roasted Red Pepper Spread (for Canning) Recipe
    Lost? Site Map

    Roasted Red Pepper Spread (for Canning)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr

    10 mins

    JillAZ's Note:

    This is in response to a request. This comes from the Ball Blue Book.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


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

    Ratings & Reviews:

    • on November 12, 2008


      I've made this outstanding recipe from BBB for several years. Truly excellent. We ilke to combine it with cream to make a quick pasta sauce - similar to an alfredo sauce. Thanks, Jill

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2005


      I made this a couple of days ago and just tasted. WOW talk about flavor. The flavors blend together to creat a very nice taste. I've combined this spread with balsamic vinager and olive oil for a great salad dressing. Thanks

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2011


      Super tasty. It is time consuming but worth it. Beware it does pop as it heats up.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Red Pepper Spread (for Canning)

    Serving Size: 1 (3436 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 420.4
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 988.9 mg
    Total Carbohydrate 82.8 g
    Dietary Fiber 25.8 g
    Sugars 57.4 g
    Protein 13.1 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites