Roasted Red Pepper Spread
We went to a pizza party at our CSA farm, Driftless Organics, in Soldiers Grove, Wisconsin a couple of weeks ago. They have a guy come with his portable wood fired pizza oven that looks like a little igloo and make pizzas to order. The members bring salads and desserts. At this point, my refrigerator was somewhat overrun with peppers. I found a recipe online for Roasted Red Pepper Spread. Naturally I tinkered with it. I only decided to make half the recipe which called for 6# of peppers.
The quantities for this recipe are quite flexible.
3# of sweet peppers, whatever varieties you have available. The cute little mini peppers don't work very well. The skins are too thin.
2 oz. of hot peppers. I used 1/2 of a habanero pepper which was way too much and produced a very hot spread. It would probably be better to use 1 or 2 jalapenos. If using hotter peppers just add a small quantity at a time.
1/2# of tomatoes. Plum tomatoes are ideal, but use what you have.
1 small onion
3 garlic cloves
1/4 cup red wine vinegar
1-2 tablespoons of thinly sliced fresh basil (I forgot to add it to mine)
2-3 teaspoons sugar
1/2-1 teaspoon salt or to taste
Cut the peppers in half. Remove the stem and seeds. Place on a foil lined cookie sheet cut side down. Drizzle all the vegetables with olive or sunflower seed oil. Also roast the tomatoes which have been cut in 1/2 cut side down, the onions and the garlic in a 400 degree oven until the vegetables are tender and the skin browned, 15-20 minutes. Don't let the garlic get too brown or it will taste rather burned. When the vegetables are tender remove them and place in a bowl and cover. Let them sit until cook enough to handle.
When the peppers and tomatoes have cooled, remove as much of the skin as you can. Don't worry if some is left. Put the tomatoes and peppers in a blender or food processor and process until smooth. If you have a really strong blender you may not need to remove the tomato skins. Add the onions and garlic and chop. They do not need to be pureed.
Add all the ingredients to a stainless steel pan and cook until it is as thick as you want it. The spread should be thick enough to mound on a spoon. Be sure to stir and not let it scorch on the bottom. Taste the mixture to see if it is seasoned as you want.
You can store it in the refrigerator or freeze if you have more than you will use in a week or two.
It is very good served with crackers and cream cheese. Its also tasty on eggs and tortillas for breakfast.
Adapted from Foodie with Family.
The quantities for this recipe are quite flexible.
3# of sweet peppers, whatever varieties you have available. The cute little mini peppers don't work very well. The skins are too thin.
2 oz. of hot peppers. I used 1/2 of a habanero pepper which was way too much and produced a very hot spread. It would probably be better to use 1 or 2 jalapenos. If using hotter peppers just add a small quantity at a time.
1/2# of tomatoes. Plum tomatoes are ideal, but use what you have.
1 small onion
3 garlic cloves
1/4 cup red wine vinegar
1-2 tablespoons of thinly sliced fresh basil (I forgot to add it to mine)
2-3 teaspoons sugar
1/2-1 teaspoon salt or to taste
Cut the peppers in half. Remove the stem and seeds. Place on a foil lined cookie sheet cut side down. Drizzle all the vegetables with olive or sunflower seed oil. Also roast the tomatoes which have been cut in 1/2 cut side down, the onions and the garlic in a 400 degree oven until the vegetables are tender and the skin browned, 15-20 minutes. Don't let the garlic get too brown or it will taste rather burned. When the vegetables are tender remove them and place in a bowl and cover. Let them sit until cook enough to handle.
When the peppers and tomatoes have cooled, remove as much of the skin as you can. Don't worry if some is left. Put the tomatoes and peppers in a blender or food processor and process until smooth. If you have a really strong blender you may not need to remove the tomato skins. Add the onions and garlic and chop. They do not need to be pureed.
Add all the ingredients to a stainless steel pan and cook until it is as thick as you want it. The spread should be thick enough to mound on a spoon. Be sure to stir and not let it scorch on the bottom. Taste the mixture to see if it is seasoned as you want.
You can store it in the refrigerator or freeze if you have more than you will use in a week or two.
It is very good served with crackers and cream cheese. Its also tasty on eggs and tortillas for breakfast.
Adapted from Foodie with Family.
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