Roasted Red Pepper Spread
adapted from Ball Complete Book of Home Preserving (edited by Judy Kingry and Lauren Devine)
makes about 9 8 ounce jars
- 6 lb red bell peppers
- 1 lb Italian plum tomatoes, halved
- 2 large cloves garlic, unpeeled
- 1 small onion
- 1/2 cup red wine vinegar
- 2 tablespoons chopped fresh basil
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Heat charcoal grill until very hot. Grill red peppers until blistered and charred on the outside. Remove from grill and place in a large bowl with a cover. Allow to rest for 10-15 minutes or until just cool enough to handle. Then peel and seed peppers, setting aside the peppers until needed.
Under a broiler, garlic and onion, turning to roast all sides until blackened in spots and beginning to soften. Allow to cool. Peel papery skins from both garlic and onion. Roughly chop.
Likewise, place tomato halves cut-side-down on a baking sheet and broil until skins are blistered and charred. Allow tomatoes to cool slightly, and then slip skins off and discard.
Working in batches, place peppers, tomatoes, onion and garlic in a food processor and puree until smooth.
Prepare canner, jars, and lids.
In a large stainless steel saucepan combine puree, vinegar, basil, sugar and salt. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Reduce heat and boil gently until mixture thickens and mounds on a spoon, about 20 minutes.
Ladle hot spread into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if needed, by adding hot spread. Wipe rims, center lids on jars, and screw bands down until resistance is met. Then increase to fingertip tight. Place jars in canner, bring water to a boil, and process for 10 minutes. Remove canner lid. Wait 5 minutes before removing jars.
Cool and store.