Roasted Red Pepper Spread (for Canning)

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Total Time
1hr 10mins
Prep
1 hr
Cook
10 mins

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

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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.
Most Helpful

5 5

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

5 5

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

5 5

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