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Roasted Red Pepper Spread
- 6 pounds red bell peppers
- 1 pound Italian plum tomatoes
- 2 cloves garlic, unpeeled
- 1 small white onion
- 1/2 cup red wine vinegar
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon sugar
- 1 teaspoon salt
- 5 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands
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|Serving Size 1/30 of a recipe|
|Amount Per Serving|
|Total Fat 0.3g|
|Saturated Fat 0g|
|Total Carbohydrate 7.1g|
|Dietary Fiber 2.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|