Back to School Catsup

September 18, 2011
By admin

Getting ready for winter means stock-piling summer tomatoes in various forms.  Three essential condiments that are closely related:

Home Made Catsup

Makes about 4 or 5 litres, or 1 gallon of catsup.

1/3 bushel (11 liters) tomatoes

500 ml organic raw cidre vinegar

400g organic sugar

50 g sea salt

1 tbsp molasses

1 tsp cinnamon

1 tsp mustard

1 tsp turmeric

1 tsp ground black pepper

1/8 tsp ground coriander seed

1/2 tsp cloves

1/4 tsp celery seed

1 tbsp allspice

1 onion

1 head of organic garlic

2 tbsp olive oil

Boil the vinegar, then add the sugar and molasses, boil vigorously for 5 minutes, stirring.

Blanch, peel, drain off excess liquid and crush tomatoes to smooth (blend if need be), add to sugar/vinegar in large pot.

Grind spices in mortar and pestle or use powdered spices,

add rest of ingredients– reduce to almost half and thick (several hours),

can and process.

Fire Roasted Red Pepper Salsa

Makes about 11 litres, or 3  gallons of salsa.  Mildly smokey with a nice kick

250 ml fresh squeezed lemon juice

50 ml organic raw cidre vinegar

50 g sea salt

1 tbsp oregano

4 dried ancho chiles

2 bunches fresh coriander stemmed and chopped

2 onions, chopped

1 shallot

2 heads of organic garlic

3 jalapenos

1 green pepper

6 large long red peppers

1/3 bushel (11 liters) tomatoes

Start the barbecue/ pizza oven/ fire place.  Place red peppers whole on a rack/grill to cook slowly over the fire for 30 to 40 minutes, turning to a controlled-char.  when soft and almost falling apart, put peppers in covered pot to rest in their own steam.  wait 15 minutes and peel and discard skins.

Blanch, peel,  and crush tomatoes to smooth.

Grind spices in mortar and pestle or use powdered spices,

Cube half red peppers, blend other half with anchos, cidre vinegar and 1 head of garlic

seed jalapenos carefully

chop and add rest of ingredients– heat just to simmer,

can and process.

BBQ Sauce

Somewhere between North Carolina, Kansas City, and St John’s.  Makes a thick, mildly sweet, rich sauce with subtle flavours.  The raisins add thickness and depth.

Makes about 7 litres, or 2 gallons of sauce.

800 ml organic raw cidre vinegar

350g organic sugar

400g organic Thompson raisins

50 g sea salt

100 ml molasses

100 ml maple syrup

5 tsp smoked sweet Spanish paprika

1 tsp thyme

2 Ancho chiles

1 tsp chili powder (Hatch chiles)

2 tsp Worcestershire sauce

1 1/2 tsp allspice

1 tbsp cocoa powder (pure dark)

2 tsp mustard

1 tsp ground black pepper

1/8 tsp ground coriander seed

1/8 tsp cloves

1 tsp coriander seed, ground

1 shallot

4 cloves  organic garlic

1/2 bushel (16 liters) tomatoes

Reduce the vinegar down to 2/3rds, then add the sugar and molasses, boil vigorously for 5 minutes, stirring.

Blanch, peel,  and crush tomatoes to smooth (blend if need be), add to sugar/vinegar in large pot.

Remove 1 liter tomato sauce to blend with raisins, garlic, shallot, ancho chiles, then return mix to pot

add rest of ingredients– reduce to almost two thirds and thick (several hours),

can and process.

Ready for winter.  Just add nachos, wings, and fries…

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