Roasted Red Pepper Spread (for Canning)

Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

This is in response to a request. This comes from the Ball Blue Book.


  1. Roast red peppers under broiler or on grill until skin is charred.
  2. Place in a paper bag and fold over the top of the bag.
  3. Let cool in bag 15 minutes.
  4. Roast tomatoes, garlic and onion under broiler or on grill for 10-15 minutes.
  5. Remove from heat and place tomatoes in a paper bag, fold over top and let cool for 15 minutes.
  6. Peel garlic and onion.
  7. Finely mince garlic and set aside.
  8. Finely mince onion: measure 1/4 cup and set aside.
  9. Peel and seed peppers and tomatoes.
  10. Puree in a food processor or blender.
  11. Combine all ingredients in a large saucepot and bring to a boil over medium heat, stirring to prevent sticking.
  12. Reduce heat and simmer until spread thickens.
  13. Ladle hot spread into hot half pint jars, leaving 1/4 inch headspace.
  14. Adjust two-piece caps and process 10 minutes in a boiling water canner.
Most Helpful

I've made this outstanding recipe from BBB for several years. Truly excellent. We ilke to combine it with cream to make a quick pasta sauce - similar to an alfredo sauce. Thanks, Jill

dianegrapegrower November 12, 2008

I made this a couple of days ago and just tasted. WOW talk about flavor. The flavors blend together to creat a very nice taste. I've combined this spread with balsamic vinager and olive oil for a great salad dressing. Thanks

Andrea in NH May 27, 2005

Super tasty. It is time consuming but worth it. Beware it does pop as it heats up.

Ceezie September 18, 2011