Roasted Red Pepper Spread for canning
 
you use it on french bread for bruschetta. you can top with goat 
cheese, or any other cheese you like. 
 
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 aside. peel and seed tomatoes and peppers. 
puree in food processor or blender. combine 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. 
 
source: 
http://forums.gardenweb.com/forums/load/harvest/msg0719091332753.html 
 
 
 
-- 
(ID: 10759) Mirror: rec.food.recipes: Tue, Sep 23, 2003


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