Sweet And Spicy Red Pepper Spread Recipes

Steps:

• Clean and remove seeds and finely chop peppers. (This can be done by hand or with a food processor).
• Combine all ingredients in a medium saucepan and simmer, uncovered for 45-60 minutes - stirring occasionally until thickened.
• It can be canned or you can store it in the fridge for several weeks.

Steps:

• Immerse nine 8-ounce jars in simmering water. Wash lids and rings in warm soapy water.
• Heat olive oil in a large skillet over medium heat. Add red bell peppers, onion, and habanero pepper; cook and stir until softened, 5 to 10 minutes. Stir in sugar, vinegar, garam masala, and coriander; cook until fragrant, 1 to 2 minutes.
• Stir apricot nectar and orange juice concentrate into the skillet. Bring to a boil; simmer for 5 minutes.
• Whisk water and 1/4 cup plus 2 tablespoons flour together in a bowl until no lumps remain. Pour into the skillet; cook, whisking constantly, until mixture thickens, 5 to 10 minutes.
• Pack mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

Steps:

• Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

Steps:

• Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
• Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
• Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
• Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

Steps:

• Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
• Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
• Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Steps:

• Arrange drained peppers on a double layer of paper towels; let dry.
• Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
• Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
• Check the seasonings and adjust as necessary.
• Serve with crudites.

Steps:

• Sterilize jars and lids:
• Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
• Make jelly:
• Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)
• Whisk together pectin and 1/4 cup sugar in a small bowl.
• Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.
• Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
• Seal and process jars:
• Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.
• After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).

Steps:

• In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt.
• Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.
• Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
• Transfer to a serving bowl and refrigerate for at least 1 hour.
• (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.

Steps:

• In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
• Sprinkle the hummus with the chopped parsley before serving.

Steps:

• Preheat the broiler in your oven. Spread the peppers, tomatoes, onion, and garlic cloves in a single layer on a rimmed baking sheet. Roast under the broiler, turning frequently, until the peppers are softened and blackened all the way around, and the tomatoes, onion and garlic have some black spots on them. The more thoroughly blackened the peppers are, the easier they are to peel. Transfer the peppers and tomatoes to a paper bag, fold the top down three or four times to seal it, then let cool about 15 minutes, or until the produce is cool enough to handle. Set the onion and garlic on a cutting board to cool as well.
• When the peppers and tomatoes have cooled, use your hands to rub the skins off as well as you can. Don't panic if a bit of the skin remains. Cut the peppers open in order to remove their stems and seeds. Rip the peppers into strips and put into a blender or food processor (in batches if necessary) and process until smooth. Pour into a stainless steel stockpot and repeat the process with the tomatoes.
• Peel the onions and garlic then finely chop both. Add this and the remaining ingredients to the purees in the stockpot and stir to combine. Bring to a boil over medium high heat, stirring frequently to prevent scorching. Lower the heat to medium low and continue a gentle boil, stirring often, for about 20 minutes, or until the spread can be mounded on a spoon.
• You may either refrigerate the red pepper spread at this point, or freeze it in single serving sizes, or can it to make it shelf stable.
• To can the spread for long-term storage:
• Ladle the hot spread into prepared 8-ounce jars leaving ½-inch of headspace. (For information on how to do this, click here ) Use a stainless steel chopstick or butterknife to remove any air bubbles. If the level of the spread lowers after air bubbles are removed, you can add more hot spread.
• Wipe the rims of the jars with a damp cloth, put the lid in place, and screw on the rings until fingertip tight. Place on a rack in a canner, cover with hot water, and bring to a boil with the lid on the canner. Once the water reaches a full rolling boil, begin a 10-minute timer (15 minutes for pints). When the timer is done, remove the lid from the canner, turn off the heat and let it stand for 5 minutes before carefully transferring the jars to a towel or rack on the counter to cool, undisturbed.
• When the jars are completely cool, remove the rings for storage, wipe the jars clean and label. Store in a cool, dry place for up to a year.