Roasted Red Pepper Spread (For Canning)

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.