Roasted Red Pepper Spread for Canning
Capture the vibrant flavors of summer with this rich and smoky Roasted Red Pepper Spread, perfect for canning and savoring year-round. Made from freshly roasted red bell peppers, garlic, and a tangy blend of apple cider vinegar and lemon juice, this spread is further elevated with a hint of sweetness from sugar and a touch of heat from crushed red pepper flakes. The easy-to-follow recipe ensures a silky, versatile condiment that complements everything from crusty bread to grilled meats. With straightforward canning instructions, you can preserve this homemade spread for up to a year, making it a pantry staple for quick appetizers or a gourmet touch to your favorite dishes. Whether you’re a canning enthusiast or a curious beginner, this recipe is an irresistible addition to your repertoire!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 medium-sized Red bell peppers
- 6 cloves Garlic
- 4 tablespoons Extra-virgin olive oil
- 6 tablespoons Apple cider vinegar
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 0.5 teaspoons Crushed red pepper flakes
- 2 tablespoons Lemon juice
Directions
Step 1
Preheat your oven to 450°F (230°C). Line a large baking sheet with aluminum foil or parchment paper.
Step 2
Wash the red bell peppers thoroughly and pat them dry. Place them whole on the prepared baking sheet.
Step 3
Roast the peppers in the preheated oven for 25-30 minutes, turning them once halfway through, until the skins are charred and blistered.
Step 4
Remove the peppers from the oven and transfer them to a large bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the peppers steam for 10 minutes. This will make it easier to peel the skins.
Step 5
Once cooled, peel the skins off the peppers, remove the stems, and discard the seeds. Roughly chop the peeled peppers and set them aside.
Step 6
In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Step 7
Add the chopped roasted peppers to the pan, along with the apple cider vinegar, sugar, salt, crushed red pepper flakes, and lemon juice. Stir well to combine.
Step 8
Simmer the mixture over medium-low heat for 15-20 minutes, stirring occasionally, until it thickens slightly.
Step 9
Using an immersion blender or transferring the mixture to a blender, puree the spread until smooth. Be cautious of the hot liquid during blending.
Step 10
Return the spread to the saucepan and taste, adjusting seasoning if necessary.
Step 11
Sterilize your canning jars and lids according to proper canning procedures. Fill each jar with the hot spread, leaving 1/2-inch headspace at the top.
Step 12
Remove air bubbles by running a clean knife or a canning tool along the inside of the jar. Wipe the rims clean, place the lids on, and screw on the bands until fingertip-tight.
Step 13
Process the jars in a boiling water bath for 10 minutes (adjusting for altitude as required). Remove the jars and let them cool on a towel-lined countertop.
Step 14
Check the seals after the jars have cooled. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and consume within 1 week.
Nutrition Facts
| Serving size | (1653.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1074.3 |
| Total Fat 57.9g | 0% |
| Saturated Fat 8.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3597.5mg | 0% |
| Total Carbohydrate 117.3g | 0% |
| Dietary Fiber 30.7g | 0% |
| Total Sugars 76.9g | |
| Protein 15.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 125.4mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 3185.6mg | 0% |
Source of Calories