Roasted Red Pepper Spread (for Canning)

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 6 lbs sweet red peppers (8 large)
• 1 lb roma tomato
• 2 cloves garlic
• 1 onion
• 2 tablespoons minced basil
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• 1/2 cup red vinegar

Recipe

• 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.