Ingrédients pour Roasted Red Pepper Spread For Canning
- Sweet Red Peppers
- Roma Tomato
- 1 head garlic
- White Onion
- Basil
- Sugar
- Coarse Salt
- Red Wine Vinegar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Red Pepper Spread For Canning? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Roasted Red Pepper Spread For Canning
- Preheat your broiler or grill. Roast 2 pounds of red bell peppers until the skin is charred and blistered, turning occasionally. This should take about 20-25 minutes.
- Place the roasted peppers in a paper bag, fold over the top, and let cool for 15 minutes. This will make peeling much easier.
- While the peppers cool, roast 1 pound of tomatoes, 1 head of garlic, and 1 medium yellow onion (about 1 cup chopped) under the broiler or on the grill for 10-15 minutes, or until softened and slightly charred.
- Place the roasted tomatoes in a separate paper bag, fold, and let cool for 15 minutes.
- Once cool enough to handle, peel the garlic and onion.
- Finely mince the garlic and set aside 2 tablespoons.
- Finely mince the onion; measure out 1/4 cup and set aside.
- Peel, seed, and roughly chop the cooled red peppers and tomatoes.
- Puree the peppers and tomatoes in a food processor or blender until smooth.
- In a large saucepan, combine the pureed peppers and tomatoes, minced garlic (2 tablespoons), minced onion (1/4 cup), 1/2 cup apple cider vinegar, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking.
- Reduce heat to low and simmer for 30-40 minutes, or until the spread has thickened to your desired consistency. Stir occasionally.
- Ladle the hot spread into sterilized half-pint jars, leaving 1/4 inch headspace.
- Remove any air bubbles by running a non-metallic utensil around the inside of the jar.
- Wipe the jar rims clean, place lids and bands on jars, and tighten fingertip tight.
- Process in a boiling water bath canner for 10 minutes (adjust according to your altitude – check your canning guide for specifics).
- Remove jars from canner and let cool completely. You should hear a ‘pop’ sound as the jars seal. Check seals by pressing down on the center of the lid; if it doesn't flex, it's sealed!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
229g
Fat
1g
Carbs
27g
