PREP: 30 minutes ROAST: 30 minutes at 450°F STAND: 15 minutes COOK: 1 hour 45 minutes PROCESS: 10 minutes MAKES: 4 half-pints
6 lb. red sweet peppers
8 cloves garlic
1 cup honey
½ cup water
½ cup red wine vinegar
1 tsp. salt
1. Preheat oven to 450°F. Line two large baking sheets with foil. Cut peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on the prepared baking sheets. Scatter garlic cloves around peppers. Roast about 30 minutes or until peppers and garlic are browned.
2. Bring foil up around peppers and garlic and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of pepper skins; gently pull off skins and discard. Coarsely chop peppers and garlic. Working in batches, transfer peppers and garlic to a food processor. Cover and process until smooth.
3. Transfer pepper mixture to a 4- to 6-qt. heavy pot (tip, page 228). Stir in honey, the water, vinegar, and salt. Bring to boiling over medium-high heat, stirring constantly; reduce heat. Simmer, uncovered, 1¾ hours or until thickened, stirring frequently.
4. Ladle hot spread into four hot sterilized half-pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)
PER 1 TBSP. SPREAD: 40 cal., 0 g fat, 0 mg chol., 44 mg sodium, 9 g carb., 1 g fiber, 1 g pro.