How To Make Roasted Red Pepper Dip | Veggie Spread Recipe

🌼How to Support me :🌼
☕Buy me a Ko-fi – https://ko-fi.com/mikehomeverthomesteader
💵My Paypal for more direct donations – https://www.paypal.com/donate?hosted_button_id=FKY6HBBYG8944

📯📬Send me something to remember you by! I have a PO address now 📩🙃
PO BOX Homevert Homesteader
Skrytka Pocztowa 32
82-300 Elblag Poland

💖My email : homeverthomesteader@gmail.com
💖My shop ►► https://etsy.me/3bE6tKa
💖Still haven’t subscribed to Homevert Homesteader on YouTube? ►► https://bit.ly/2Jue8Pc

🌳Regenerative Agriculture Defined: 🌳
Farming and ranching in synchrony with Nature to repair, rebuild, revitalize, and restore ecosystem function, starting with all life in the soil and moving to all life above the soil.

Recipe for the Batch I made:

Red Peppers 20 kg raw ( un-cooked/un-roasted) – 44lbs
Onion – 3 kg – 6.6lbs
Carrot – 3 kg – 6.6lbs
Celery root – 1 kg – 2.2lbs
Fresh Garlic – 1 whole head or 15 cloves
Vegetal oil 1 L – 1Liter – 34 oz
Tomato sauce – 1 liter – 34 oz
Tomato paste – 100g – 3.5oz
Laurel leaves – 10 individual
Sweet smoked Paprika – 35g – 6 Tsp
Peppercorns – 15g – 3 Tsp
Grond pepper -35g – 6 Tsp
Rock Salt – 35g – 6 Tsp OR to taste – whatever amount you prefer for your palette.

It yields 22 jars of 800ml volume

Some of the mentors I look up to and learn from:

https://www.youtube.com/@livingwebfarms
https://www.youtube.com/channel/UCTuMOA5XBoHI9uj0twXaenQ/videos?view=0&sort=dd&shelf_id=0
https://www.youtube.com/@edibleacres
https://www.youtube.com/@amillison
Mark Shepard
Joel Salatin
Gabe Brown
Zach Bush
And many more

Thank you very much for your support 😘😘😘

00:00 Introduction
01:39 Before you begin
02:36 Roasting the Peppers
04:17 Prep the Veggies
06:12 Peeling the Peppers
09:03 Cooking
16:14 Canning
19:07 Final Thoughts
20:01 Outro