Roasted Red Pepper Spread (For Canning) - cooking recipe

Ingredients

6 lbs sweet red peppers (8 large)
1 lb roma tomato
2 cloves garlic
1 white onion
2 tablespoons minced basil
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup red wine vinegar

Preparation

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.