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Recipe(tried): Roasted Red Pepper and Tomato Spread (for canning)

Preserving - Other
My husband thinks this is fabulous! Be sure your vinegar is at least 5 % acidity.

ROASTED RED PEPPER SPREAD FOR CANNING

6 lb., about 8 large red sweet peppers
1 lb. Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tbsp. minced basil
1 Tbsp. sugar
1 tsp. coarse salt
1/2 cup red wine vinegar

Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat. Place in a paper bag, secure opening, cool 15 minutes.

Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic. Measure 1/4 cup and set the rest aside for another use.

Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine with the onion mixture & herbs in a large pan. Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes.

Makes about 5 1/2 cups.
MsgID: 207825
Shared by: Linda Lou,WA
In reply to: ISO: Roasted Red Pepper and canned diced toma...
Board: Canning and Preserving at Recipelink.com
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