Canning Roasted Red Pepper Spread with Garlic and Basil

Roasted Red Pepper Spread (for Canning) Recipe

Total Time: 1 hour 10 minutes
Prep Time: 1 hour
Cook Time: 10 minutes
Yield: 2 1/2 pints

Description

This Roasted Red Pepper Spread is the perfect condiment for canning, featuring the delicious sweetness of roasted peppers, tomatoes, and garlic. With a blend of red wine vinegar and basil, it offers a vibrant, healthy, and flavorful spread that’s perfect for any dish. The combination of roasted vegetables provides a rich, smoky flavor, making this spread a unique addition to your pantry. Ideal for giving as homemade gifts or enjoying with your favorite meals, this recipe from Love With Recipes is easy to prepare and can be stored for long-term enjoyment.

Ingredients

Nutritional Information (per serving)

Instructions

1. Roast the Peppers:
   Begin by roasting the red peppers either under a broiler or on a grill until the skin is charred and blistered. This will enhance the flavor, giving it a smoky, rich taste.

2. Cool the Peppers:
   Once roasted, immediately place the peppers in a paper bag. Fold over the top of the bag and let them cool for about 15 minutes. The steam inside the bag will loosen the skin, making it easier to peel.

3. Roast the Tomatoes and Aromatics:
   While the peppers are cooling, place the roma tomatoes, garlic, and onion under the broiler or on the grill. Roast them for about 10 to 15 minutes until the skins of the tomatoes have split and the garlic and onion are lightly charred.

4. Cool and Peel the Tomatoes and Aromatics:
   Remove the roasted tomatoes, garlic, and onion from the heat. Transfer the tomatoes to a separate paper bag and fold over the top to seal it. Let the tomatoes cool for another 15 minutes. Meanwhile, peel the garlic and onion.

5. Mince Garlic and Onion:
   Once the garlic and onion are cool enough to handle, finely mince them. Measure out about 1/4 cup of the minced onion and set it aside with the garlic for later use.

6. Peel and Seed the Peppers and Tomatoes:
   After the peppers and tomatoes have cooled, peel off the charred skin and remove the seeds from the peppers. Also, remove the skins from the tomatoes.

7. Puree the Vegetables:
   Place the peeled and seeded peppers and tomatoes into a food processor or blender. Puree until smooth, ensuring the consistency is spreadable but not too watery.

8. Combine Ingredients:
   In a large saucepot, combine the pureed vegetables, minced garlic, minced onion, basil, sugar, coarse salt, and red wine vinegar. Stir well to incorporate all the ingredients.

9. Cook the Spread:
   Place the saucepot over medium heat and bring the mixture to a boil, stirring frequently to prevent it from sticking to the bottom of the pot. Once boiling, reduce the heat to low and allow it to simmer, stirring occasionally, until the spread has thickened to your desired consistency.

10. Prepare Jars for Canning:
    While the spread is cooking, prepare your canning jars. Make sure the jars are clean and hot. Ladle the hot pepper spread into the jars, leaving about 1/4 inch of headspace at the top to ensure proper sealing.

11. Seal and Process the Jars:
    Adjust the two-piece canning lids onto each jar, ensuring they are tightly secured. Process the jars in a boiling water canner for 10 minutes to ensure they are properly sealed and preserved.

12. Let the Jars Cool:
    After processing, carefully remove the jars from the water canner and set them on a towel-lined counter to cool. Once cooled, check the seals to ensure they are intact. Properly sealed jars can be stored in a cool, dark place for up to one year.

Tips and Variations

• Roasting Alternatives: If you don’t have access to a grill or broiler, you can also roast the peppers and tomatoes in your oven at 400°F (200°C) for about 20 minutes until they are charred.
• Adjusting Consistency: If you prefer a chunkier spread, pulse the vegetables in the food processor to achieve a coarser texture.
• Herb Variations: Try adding oregano, thyme, or rosemary to the spread for a different flavor profile. Fresh or dried herbs can be used depending on what you have available.
• Sweetness Level: The amount of sugar can be adjusted to suit your taste. For a less sweet version, reduce the sugar by half.

This simple yet flavorful Roasted Red Pepper Spread is perfect for adding a burst of flavor to sandwiches, crackers, grilled meats, or even pasta. By canning it, you’ll have a homemade spread ready for the colder months, making it a fantastic pantry staple. Enjoy the fruits of your labor, knowing you’ve created something healthy, flavorful, and sustainable!