Correction- it says 8 large, but still.....

I just weighed one of my large red bells from the garden (well, I'd call it large) and it came in at just under half a pound (7.6 oz.).

I've made this recipe but unfortunately I was the culprit who said she wasn't wild about it. I have to say, though, I am in the minority. There are lots of Roasted Red Pepper Spread lovers on the forum and I'm sure you'll hear from them.

Carol

There may be many who love the Roasted Red Pepper spread and I mentioned on this forum last year that it was not a favorite of mine and I will never make it again. With all the work involved in roasting the peppers, I'd rather make Roasted Red Pepper soup. I also make a lot of Red Pepper Jam, which is a favorite.

I used all red peppers of all types from my garden last year, as well as adding some dried, powdered ancho peppers, roasted onions and also roasted garlic. All were done on my gas grill outdoors, and were smoked using some mesquite wood. I pureed it all, and added balsamic vinegar as well as wine vinegar, and some rosemary. Taste is really good. Almost tasty enough to put on ice cream.. The peppers were roasted right above the burners on the metal bars. They turn black and the skins fall right off. The meat of the peppers still remains red.

Wow! That sounds great! Any idea on the specific ratio of peppers to vinegar? Did you can it?

flatlander,

I'm one of the fans of this recipe --- I love it, and it's about the only thing I'm really stingy about giving away, because I find it a lot of work to make. I roast and peel the peppers one night and make & can the spread the next. I got a half-bushel of peppers and it made enough to last us about a year and a half.

I serve it with crackers to guests, put it on burgers for myself. We use it on pasta, too. In fact, shh, don't tell, I know it's low-rent, but sometimes for dinner we just make Kraft Dinner and gussy it up with some roasted red pepper spread, and maybe some sausage, some green onion, a fresh tomato or two....

Found exactly the same thing as you about the pepper number, though --- where are they getting those giant peppers, Chernobyl? I go by the weight. In fact, I usually end up using 12 or 15 or more for 6 pounds, because Shepherd peppers, which are on the small side, are often both cheaper and tastier here than bells.

Zabby

My husband says the roasted red pepper spread is the best thing I have ever canned ! So, guess it all depends upon personal taste.
I am not one who likes bell peppers, but even I thought it pretty good.
It is labor intensive to make, though.

I believe I used about a couple of cups of a combination of red wine vinegar and balsamic. Also added some granulated acid blend so that it was safer to can.