Authors: Kresha Faber
The DIY Pantry (23 page)
2 red or green bell peppers, finely diced
2 medium yellow onions, finely diced
3
1
⁄
2
pounds tomatoes, peeled, seeded, and chopped
3
⁄
4
cup apple cider vinegar
1
⁄
2
cup honey or unrefined cane sugar
1 (1") nub of fresh ginger, peeled and finely grated
2 teaspoons sea salt
3
⁄
4
teaspoon ground allspice
1
⁄
4
teaspoon ground cloves
3
⁄
4
teaspoon ground cinnamon
1
⁄
2
teaspoon ground nutmeg
1
⁄
2
teaspoon celery seeds
1
⁄
2
teaspoon whole fennel or caraway seeds (optional)
Place all ingredients in a large saucepan or stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low; then simmer uncovered, stirring often, until thick, 1–1
1
⁄
2
hours. Adjust seasonings; then cool and refrigerate for up to 1 month.
In this homemade version of barbecue sauce, juicing the onion is an essential part of getting a smooth, glossy texture. You can either run the onion through a juicing machine or purée it in the blender with a bit of water and squeeze the mixture through a piece of cheesecloth until you have
1
⁄
2
cup of onion juice.
HANDS-ON:
15 minutes
INACTIVE:
45 minutes
INACTIVE:
1 hour
DIFFICULTY LEVEL:
∗∗
YIELD:
Serves 6; Makes 1
1
⁄
2
cups
COST PER SERVING:
$ $
CALORIES:
80
FAT:
5 g
PROTEIN:
0 g
SODIUM:
132 mg
FIBER:
0 g
CARBOHYDRATES:
9 g
SUGAR:
8 g
1 cup ketchup
1 onion, juiced (about
1
⁄
2
cup onion juice)
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1
⁄
4
cup blackstrap molasses
1
⁄
4
teaspoon hot sauce (or more, to taste)
1
1
⁄
2
teaspoons pure liquid smoke
2 tablespoons olive oil or clarified butter
2 cloves garlic, minced
1
⁄
4
teaspoon black pepper
1 teaspoon chili powder
1
⁄
4
teaspoon cayenne pepper
- Whisk ketchup, onion juice, and other wet ingredients in a medium bowl, omitting oil. Set aside.
- Heat oil in a large saucepan over medium heat. Add in garlic and spices and cook until fragrant, about 30 seconds.
- Whisk in wet ingredient mixture and bring to a boil; then reduce heat to medium-low and simmer gently uncovered until the mixture thickens, about 20–30 minutes. Cool to room temperature before serving.
- Store in the refrigerator in an airtight container for up to 2 weeks.
If you prefer your barbecue sauce to have more sweetness than boldness, this recipe is for you. It has just the right balance of sweet and tart, and even though it uses ketchup, you can still be assured that you have full control over its ingredients, since the ketchup listed earlier in this chapter works beautifully in this recipe.
HANDS-ON:
5 minutes
INACTIVE:
1 hour
INACTIVE:
1 hour
DIFFICULTY LEVEL:
∗
YIELD:
Serves 8; Makes 2 cups
COST PER SERVING:
$ $
CALORIES:
70
FAT:
0 g
PROTEIN:
1 g
SODIUM:
519 mg
FIBER:
0 g
CARBOHYDRATES:
17 g
SUGAR:
15 g
1
1
⁄
2
cups ketchup
1
⁄
2
cup apple cider vinegar
3
⁄
4
cup water
3 tablespoons maple syrup
2 tablespoons Worcestershire sauce
1
⁄
4
teaspoon ground black pepper (or more, to taste)
1
⁄
2
teaspoon sea salt
1
⁄
8
teaspoon cayenne pepper
Dash of hot sauce (optional)
- Stir all ingredients together in a large saucepan; then bring to a boil over medium-high heat. Reduce heat to medium-low and simmer uncovered until thickened, about 25–30 minutes. Cool to room temperature before serving.
- Store in the refrigerator in an airtight container for up to 2 weeks.
The smooth texture and fresh taste of homemade guacamole pairs well with almost anything. From Mexican fare to sandwiches, this condiment adds the right amount of zestfulness to all your favorite foods. And in particular, avocado is loaded with healthy fats, so this guacamole will give you energy and keep you going!
HANDS-ON:
5 minutes
INACTIVE:
none
INACTIVE:
5 minutes
DIFFICULTY LEVEL:
∗
YIELD:
Serves 3; Makes 1
1
⁄
2
cups
COST PER SERVING:
$ $
CALORIES:
220
FAT:
20 g
PROTEIN:
3 g
SODIUM:
403 mg
FIBER:
9 g
CARBOHYDRATES:
13 g
SUGAR:
1 g
