Archive for the Category ◊ Sauces, Dips & Spreads ◊

26 Jul 2020 Homemade Ketchup
-:: Fresh Homemade Ketchup ::-

Every year I plant tomatoes and every year, for a period of a few weeks, I have more tomatoes than any one family could ever use. I have some recipes on this blog that call for a lot of homegrown tomatoes: Fresh Tomato Lasagna and Tomato Tart jump to mind because we make them every summer. This year we have added two wonderful new recipes, Homemade Tomato Ketchup and Tomato Jam.

This is my recipe for Tomato Ketchup. The recipe originated with Saveur Magazine, was adapted by someone, and then adapted again by myself. I switched from using whole spices wrapped in cheesecloth to ground spices stirred in at the beginning. So much easier!

This ketchup is DELICIOUS. We even taste-tested, side-by-side with Heinz ketchup, this ketchup, and McDonald’s fries. Eight testers, and not one chose the Heinz over this ketchup. One tester even complained about the gluey texture of the Heinz ketchup, something she had never noticed before (OK, so that tester was me)… ?

The ketchup is EASY to make, but it does involve a lot of dishes and utensils: cutting board, sharp knife, stockpot, wooden spoon, a blender, a sieve, measuring spoons, and small bowl. But really…, that’s not too much for a six month’s supply of delicious homemade ketchup with no preservatives, no artificial flavourings, and no chemical thickening agents, is it?

Homemade Tomato Ketchup

INGREDIENTS

  • 4 pounds homegrown tomatoes, roughly chopped
  • 1 large onion peeled and chopped
  • 1-2 Anaheim chilies, seeded and chopped, optional
  • 2 garlic cloves, crushed or diced
  • 2 bay leaves
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon ground allspice
  • 1 tablespoon kosher salt
  • 1/4 -1/2 teaspoon chile flakes, optional
  • 1 cup apple cider vinegar
  • 4 oz. (125 grams or 10 tablespoons) light brown sugar

To finish, optional:

  • 1 ½ tablespoons cornstarch
  • 2-3 tablespoons cold water

INSTRUCTIONS

  1. Place all ingredients, except for the cornstarch and cold water, in a large stockpot.
  2. Simmer mixture over medium heat until tomatoes and chiles are soft and onions are translucent and limp, about 45-60 minutes.
  3. Turn off heat, and let mixture cool (because blending hot liquids can be dangerous and messy). Remove bay leaves.
  4. In batches (probably 3 batches, depending on the size of your blender and temperature of tomato mixture), place tomato mixture into a blender and blend until very smooth.
  5. Strain the ketchup through a fine-mesh strainer and return to the cooking pot (straining removes seeds and peels). Press on the solid pieces to extract as much liquid as possible. Discard the solids.
  6. Once all the pureed liquid has been returned to the pan, cook over medium-low heat for an additional 30-45 minutes or until thickened to your preference.
  7. OPTIONAL: If your ketchup doesn’t thicken to your liking (some tomatoes have more liquid in them than other tomatoes), mix a slurry of cornstarch and cold water. Bring tomato mixture to a rapid boil and, stirring constantly, pour in the cornstarch slurry.  Continue to boil and stir for a full minute.
  8. Remove ketchup from heat and let cool.
  9. Ketchup can be stored in a sealed container (preferably glass) in the refrigerator for up to 3 weeks and frozen for 6 months or more.

Thanks for stopping by my kitchen today. Tomato Jam will be up soon!

Print Friendly, PDF & Email
27 May 2020 Fresh Cherry Salsa

I am fortunate to live in an area with some remaining cherry orchards. For a few weeks each year these orchards are open for U-Pick cherries.  Seeing as how we are in the midst of a pandemic (80 days of Shelter-In-Place and counting), and U-Pick Cherries being a relatively safe outdoor activity (with masks in place), we’ve been twice in two weeks. That’s a lot of cherries!

Caution #1: U-Pick cherries are not cheap, they might even be a bit more than you’d pay in the grocery store, but they’re good, and fresh, and last a surprisingly long time.

Caution #2: If you go cherry picking, you will undoubtedly come home with more cherries than you would if you bought a bag of cherries at the grocery store or famer’s market. So bookmark a few of our very favorite cherry recipes: Fresh Cherry Salsa, Cherry-Limeaid, and Fresh Cherry Pie.

First up, Fresh Cherry Salsa. It’s surprisingly good. I ate it with tortilla chips, layered on top of grilled tri-tip, and the last was layered on top of chicken in a chicken taco. So, so good!

Fresh Cherry Salsa

  • 3 cups (575 grams/1 ¼ lbs) fresh cherries, pitted and coarsely chopped
  • 2 ½ cups tomatoes, chopped (453 grams/1 lb./2 large)
  • ½ cup very finely chopped red onion (OK to sub sliced green onion, if preferred)
  • 1-2 jalapeños, seeded and minced (adjust to taste)
  • 1 bunch fresh cilantro, chopped (about ½ cup)
  • ¼ cup fresh lime juice (2 limes)
  • Salt to taste

Chop everything up, combine with the fresh lemon juice and salt. Adjust the lime, salt and jalapeños to taste.  Pour into a pretty bowl and serve with tortilla chips or on ladled on top of grilled meat, or layered in a taco.

One of these might make your cherry-picking life easier. I’ve had this one for years, there might be better models out there now.

Print Friendly, PDF & Email
16 Feb 2017 Polly’s BBQ Sauce
bbq-sauce

I’ve been glued to MSNBC since January 21. It hasn’t been good for me. I need a break. It’s time for me to post more recipes!

I’m starting with this BBQ sauce because I bought some country ribs on sale this morning, and oven BBQ’d ribs for dinner sound like a great idea on this rainy February day.

Homemade BBQ sauce is easy to make and it tastes so much better that the squeeze bottle of chemicals with a 2 year shelf life! Use it on anything. Chicken, Ribs, Burgers, Steak…

The original recipe for this BBQ sauce was from a newspaper column in the San Jose Mercury News in 2013, I modified it just a bit (bourbon!) and four years later it’s still my go-to BBQ sauce. You can dress this recipe up to suit yourself.  You’ll probably want more hot sauce, maybe some liquid smoke…you might even want to use beer or red wine in place of some of the coffee–but make the original first, then decide how you want to make it yours.

If it’s a rainy day where you are, and you are lucky enough to get country ribs on sale too, soak the ribs in BBQ sauce, and place the ribs in a large shallow pan. Cover with BBQ sauce. Cover the pan with foil. Bake at 400 degrees for approx. 1 1/2 hours.

My BBQ Sauce

  • 1 1/2 cups strong brewed coffee
  • 1/4 cup bourbon (or additional coffee)
  • 2 cups ketchup (yessss, I use ketchup…)
  • 1/4 cup favorite mustard
  • 1/4 cup brown sugar (or honey)
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons cider or balsamic vinegar or freshly squeezed lemon juice
  • 1/2 teaspoon hot sauce

Combine all ingredients in a saucepan.  Bring to a boil over medium heat.  Lower heat.  Simmer for about 20 minutes, stirring occasionally.  Use immediately or refrigerate for up to a week.  Makes 4 cups BBQ sauce.

Print Friendly, PDF & Email
21 Jul 2013 “Magic Shell” Topping for Ice Cream
magic shell with bottle[3] rattie

It’s summer.  It’s time for ice cream, and the easiest recipe ever posted on this site! Magic Shell!  You know the stuff, right?  You squeeze the chocolate-y liquid onto ice cream and it hardens up almost immediately.  Then you can use your spoon and shatter the thin chocolate all over the ice cream. Then you can stir the chocolate pieces  into your ice cream, and when you have a spoonful of the concoction the magic shell shatters again in your mouth.  It’s lovely.  It’s chocolate-y. It’s fun. It’s magic. It’s easy.

The recipe only calls for two ingredients.  And once you make it, you can keep it on the kitchen counter in a squeeze bottle for up to a month.

You need good chocolate, and coconut oil. Coconut oil?  Yep.  It’s not as hard to find as it used to be.  I even saw jars of coconut oil at Walmart, and Costco is selling huge bottles of it now.  It should be on the shelf of your grocery store, next to all the other oils.  If not there, and you don’t shop at either Walmart or Costco, try Trader Joe’s.

Magic Shell

  • 5  ½ oz. good quality chocolate, milk or dark, whatever is your personal preference (don’t use chocolate chips, use some good quality bar chocolate)
  • ½ cup coconut oil
  • Ice cream, for serving

Makes 1 cup

  1. Chop your chocolate and add it to a microwave-safe container along with coconut oil.
  2. Zap at 30-second intervals until chocolate melts into the coconut oil.  Stir well. At this point I like to pour my Magic Shell into a squeeze bottle, but this is not absolutely necessary.
  3. Pour mixture over ice cream, watch it harden, crack it open! Magic! Fun! Delicious!
  4. Because of the melting point of the coconut oil, the magic shell will stay liquid in a hot kitchen and solidify after sitting in a cold kitchen or the fridge. If your leftover shell hardens, just re-melt in the microwave. Stored at room temperature Magic Shell should keep for at least a month

Keep some of homemade “Magic Shell” and a carton of your favorite ice cream on-hand for quick, no cook, sort of special dessert.  Psssst…! Kids like to pour some rainbow sprinkles onto the chocolate sauce just before it hardens!

Thanks for stopping by my kitchen today.  See you again soon!

 

Print Friendly, PDF & Email