Looking for something to do with your end of season red peppers (and a few tomatoes and some basil)?
Our CSA is having a sweet red pepper glut. My kids are not red pepper fans, so I don’t through them in to mid-week cooking and our collection stacks up until my husband or I do something with them.
Last year I jarred roasted red peppers. They were great. I thought about doing it again this year, but it would have required a trip to the grocery store.
Looking through the Ball Complete Book of Home Preserving I came across Roasted Red Pepper Spread. It only requires peppers, tomatoes, garlic, onion, vinegar, basil, sugar and salt. Peppers only require a hot water bath for canning, no need for the pressure canner. I know a few people in our extended family who might enjoy this, so I started roasting. It turned out great.
It’s easy, simple, no special ingredients and makes a great addition to wraps and egg sandwiches.
Let me know if you want the recipe!