#SRC: Trio of BBQ Condiments
It is Secret Recipe Club again!! And I have happily explored another blog to dig out some great recipe. This time I was assigned to Cooking in Stilettos by Aly. I knew her blog already: how can you not notice a blog with a name like that? I also have a bit of an addiction to shoes and she has some wonderful pics of shoes on her homepage. It was great to delve a little deeper in her website and find something great.
So I looked and I found a mustard recipe and then a ketchup one and a relish one. And I decided to give them a try.
Despite what you might think it was super quick to make each one of them, OK the ketchup was not that quick, but really you only have to mix it once in a while.
I followed the relish and the mustard recipe rather closely, although I made my own Dijon instead of using pre-bought one, for the ketchup instead I decided to put my own spin on it and changed the flavoring a bit: instead of a smoky chipotle ketchup, I have gone for sun dried tomatoes and balsamic vinegar. Everything turned out pretty good!
- 1 can tomatoes
- 1 small oion
- 10 sun dried tomatoes
- 1 tbsp mustard powder
- 1/4 tbsp ginger
- 1/2 tbsp togarashi
- 1/4 tbsp coriander
- 1/4 cup balsamic vinegar
- 2 tbsp sugar
- olive oil
- Saute the onion and sun dried tomatoes in the oil and keep cooking until the onion is soft.
- Add the spices and let them bloom in the hot oil.
- Add the tomatoes, the vinegar and the sugar. Cook for a couple of minutes.
- Blend well and put back in a pot and let simmer for about 2 hours.
- Put in a airtight container and store in the fridge.
- 1/4 cup white wine
- 1/4 cup vinegar
- 1/4 cup mustard seeds
- 1 cup Dijon mustard
- 1 onion
- 1 tsp garlic and chili paste
- 1 cup vinegar
- 1 cup white wine
- 2 oz mustard powder
- Bring the wine and the vinegar to a boil. Let it cool down and add the mustard seed to the liquid.
- Let it rest for about 24 hours.
- Cook the onion and the chili paste in the vinegar and wine. Let it boil for about 5 minutes or until reduced to about half.
- Strain the liquid and let it cool down.
- Mix the wine mixture with the mustard powder.
- Mix the Dijon mustard with the mustard seeds and salt to taste.
- If you want you can blend the mustard a bit to make it less grainy.
- 1 cup diced pickles
- 1 cup diced peppers
- 8 tbsp sugar
- 1 cup vinegar
- 1 tsp pickling spices
- Bring everything up to a boil and let boil for about 10 minutes.
- Place in an airtight container and store in the fridge for up to a week.
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