Two of our favourite pepper treats are roasted red pepper spread and pickled roasted peppers.
Pickled Roasted Red Peppers
Makes about 4 pints
Roast 4 large garlic cloves and 20 med sweet red peppers on a grill or under broiler until charred, turning to roast all sides. Once the skin of peppers wrinkles and chars, remove from Heat and place in a paper bag until cool enough to handle. Then lift off skin. Cool garlic squeeze cloves to remove from peel.
Combined roasted garlic with one and a half cups white vinegar, one and a half cups cider vinegar, one and a half cups dry white wine, 1/2 cup water, 1 cup coarsely chopped onion, a half a cup of sugar, 2 tablespoons dried oregano and 4 teaspoons of pickling salt. Bring to a boil over medium-high heat to dissolve sugar. Reduce heat and simmer for 5 mins.
Pack room temperature Peppers into hot jars leaving half inch headspace. Ladle hot liquid to cover. Process in boiling water canner for 15 minutes.
These are delicious on sandwiches and pizza!
Roasted Red Pepper Spread
Roast 6lb red bell peppers about 14 medium. 1 pound Italian plum tomatoes about five medium, 2 cloves unpeeled garlic, 1 small white onion under a broiler or on a grill turn to roast on all sides until tomatoes and peppers are blistered, blackened, and softened and garlic and onions are blackened in spots.
Place pepper and tomatoes in paper bags let cool. Peel and chop garlic and onion. Peel and Seed peppers and tomatoes. Puree tomatoes and peppers in food processor until smooth. Finely chop garlic garlic and onion.
Combined pepper and tomato puree, garlic, onion, half a cup red wine vinegar, 2 tablespoons finely chopped fresh basil, 1 tablespoon sugar and 1 teaspoon salt in a large pan. Bring to boil, reduce Heat, simmer until mixture thickens and mounds on a spoon about 20 minutes.
Process in water bath canner for 10 minutes. Makes 5 half-pint jars.
We use this spread in place of pizza sauce and as a dip.
