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 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, visit www.foodiewithfamily.com). 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.
-- Adapted from The Ball Complete Book of Home Preserving
Gardener's Delight Eggs
Ingredients per serving:
1 T. butter
1 flour tortilla, cut into quarters or rounds (with a biscuit or cookie cutter)