Print
Roasted Red Pepper Spread is delightfully sweet smoky pepper and tomato spread that can be used as a dip with naan bread, a base for pizza, a sauce for pasta, a topping for burgers or sandwiches, the possibilities are endless.

Roasted Red Pepper Spread


Description

Roasted Red Pepper Spread is delightfully sweet smoky pepper and tomato spread that can be used as a dip with naan bread, a base for pizza, a sauce for pasta, a topping for burgers or sandwiches, the possibilities are endless.


Scale

Ingredients

  • 6 lb red bell peppers (about 14 medium)
  • 2 lb Italian plum tomatoes (about 12 medium)
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 5 (8 oz) half pint glass preserving jars with new lids and bands

Instructions

  1. ROAST red peppers and tomatoes on separate pans under a broiler or on a grill at 425°F, turning to roast all sides, until tomatoes and peppers are blistered, lightly blackened and softened
  2. Remove from heat, cover with towel and allow to cool to touch
  3. Peel and seed peppers and tomatoes.
  4. Place peppers and tomatoes in a large stock pot, adding sugar and salt. Simmer on low, stirring every 15 minutes, for 1 to 2 hours until peppers and tomatoes are cooked to a smooth, creamy spread.
  5. If you would like to can your sauce, heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside
  6. ADD 1/8 teaspoon citric acid to each pint jar
  7. Pour sauce into hot jars
  8. REMOVE air bubbles. Adjust two-piece caps
  9. PROCESS half pints for 10 minutes at 10 pounds of pressure in a pressure canner, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when the center is pressed.

Recipe Card powered by