Homemade BBQ Sauce

I stumbled onto a beautiful blog called Delish the other day where I found this recipe for Homemade BBQ Sauce. She really got me thinking about what was in our favorite BBQ sauce in the fridge. So, I went to the fridge and read the ingredients on the back of the bottle. I was shocked to find that the first ingredient on the list of High Fructose Corn Syrup.

I decided to make this sauce and bottle some for my dad's birthday. It was really good! I decided to leave the sauce more on the chunkier side because I thought it would be good base for BBQ Chicken Pizza. I can always process the sauce in the blender awhile longer, if needed. The only thing that I added was a few dashes of hot sauce....because we like all things spicy!

Classic Barbecue Sauce
Ingredients:
1/3 cup vegetable or canola oil
3 cups yellow onion, chopped
6 cloves garlic, minced
4 tsp. kosher salt, divided
1 tsp. chili powder
¼ tsp. ground coriander
¼ tsp. ground cumin
2-3 tbsp. honey
1/3 cup unsulfured molasses
1/3 cup dark brown sugar, packed
2 (28 oz.) cans diced tomatoes (fire-roasted, if available)
¾ cup cider vinegar
¼ cup white vinegar
2 tbsp. Worcestershire sauce
2-3 tsp. black pepper
½-2 cups water

Directions:
In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the onions and garlic and sauté until tender, about 5-6 minutes. Mix in 1 teaspoon of the kosher salt, the chili powder, coriander and cumin. Stir in the honey, molasses and dark brown sugar. Mix well and boil for about 3 minutes. Stir in the tomatoes and cider vinegar. Bring the mixture to a boil, then reduce the heat and let simmer on medium-low heat for 2-3 hours until the sauce has thickened and darkened.

Stir in the white vinegar and Worcestershire sauce. Season with salt and pepper to taste (up to about 1 tablespoon of each). Add the mixture to a blender or food processor. Add in about ½ cup water to start and process the mixture until smooth. Blend in more water if desired until the sauce has reached your desired thickness/consistency.

Store in airtight containers in the refrigerator up to 2 weeks.

Source:Delish

Spiced Pumpkin Butter

The October issue of Better Homes and Gardens was waiting for me when I got home last night. Since I had the house to myself, I decided to be lazy on the sofa and read the entire thing cover to cover. Bad mistake...every recipe I read about sounded delightful! However, this one stopped me in my tracks....I had to make it ASAP!

In my opinion, and BHG agrees, Pumpkin Butter is one of Fall's greatest all-purpose spreads. My favorite way to enjoy this Fall delight is on a toasted English Muffin with cream cheese. I know what I'm having for breakfast the next few days! This was so easy to make that I plan on making several batches to give as gifts this season!

Spiced Pumpkin Butter

Ingredients:
2-15 oz cans pumpkin

1 1/4 cups pure maple syrup
1/2 cup apple juice

2 Tablespoons lemon juice

2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt (I omitted)

Chopped hazelnuts (optional; I choose not to use them)

Directions:

1. In 5-quart Dutch Oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook uncovered for 25 minutes or until thick. Remove from heat and let cool.


2. Ladle into jars or freezer containers, leaving 1/2 inch of head space. Cover. Store in refrigerator up to 1 week or freezer up to 6 months.


3. To serve, top with chopped nuts.
   

Source: Better Homes and Garden October 2009 issue

Summer Salsa

I think it funny sometimes that I hate raw tomato sliced and diced in salads or sandwiches. But, mix it into salsa, sauces, or Caprese Salad and I'm all over it! We planted 4 tomato plants in our garden this year, along with cilantro and jalapeno peppers with the anticipation of being able to make salsa this summer. Well, we have made several batches and I am loving it.

I can be rather impatient with all the slicing and dicing. So, I love using my food processor to make this salsa up. Just be sure to pulse a little at a time, since it doesn't take much to break the ingredients down. This recipe has become my go to recipe and it can usually be found in our refrigerator. I usually play with the amount of tomatoes, depending on what's in the garden. Last week I eliminated the canned tomatoes all together. Just play with the ingredients....if you don't like the taste, you can always throw different ingredients into the food processor until you get it right! Enjoy!

Quick and Easy Salsa
Ingredients:
2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime

Directions:
In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire. Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.