Roasted Red Pepper Spread For Canning

This is in response to a request. This comes from the ball blue book.

Roast red peppers under broiler or on grill until skin is charred.

Place in a paper bag and fold over the top of the bag.

Let cool in bag 15 minutes.

Roast tomatoes , garlic and onion under broiler or on grill for 10-15 minutes.

Remove from heat and place tomatoes in a paper bag , fold over top and let cool for 15 minutes.

Peel garlic and onion.

Finely mince garlic and set aside.

Finely mince onion: measure 1 / 4 cup and set aside.

Peel and seed peppers and tomatoes.

Puree in a food processor or blender.

Combine all ingredients in a large saucepot and bring to a boil over medium heat , stirring to prevent sticking.

Reduce heat and simmer until spread thickens.

Ladle hot spread into hot half pint jars , leaving 1 / 4 inch headspace.

Adjust two-piece caps and process 10 minutes in a boiling water canner.

sweet red peppers, roma tomato, garlic, white onion, basil, sugar, coarse salt, red wine vinegar