Luke and I enjoy the red pepper spread from Trader Joes. So, when a large garbage bag full of bell peppers got delivered to our place, I decided to make my own version. I used the Ball book recipe, slightly adapted.
It’s really good! I bumped up the garlic, and added some smoked paprika. I’m going to mix this with some roasted eggplant and make hummus with it. Should be amazing.
7 pounds bell peppers, mixed colors.
1 sweet onion
1 head garlic
1/2 cup red wine vinegar
1 tsp salt
1 Tbs sugar
1 Tbs smoked paprika
De seed and chop the peppers into big chunks. Chop onion in half and leave garlic head intact. Roast at 450 till edges blacken and peppers soften, about 30 minutes.
In Batches, puree peppers and add to canning pot. Puree onion and garlic. Add to canning pot with the rest of the ingredients. Bring to a boil and reduce down for about 20 minutes.
This made 5 half pints, 4 4 oz and one refrigerator jar. Feel free to halve the recipe.
Follow canning drill and enjoy!