Homemade Ketchup

I love sweet potato fries but add this homemade ketchup and I have an addiction. These were delicious dipped in the homemade ketchup and I rarely eat ketchup!  When I do it’s only on two things and fries isn’t one of them. This ketchup would be incredible as a steak sauce with just a couple of adjustments. It would also be great on meatloaf  and many more dishes like pork, steak, and roast beef. ketchup n fries 2.fw   sweet potato fries homemade ketchup | darndelish.com The hardest part of this recipe is straining it to make sure you have a silky sauce but other than that it’s simple and tasty. There’s no corn syrup or sugar for sweetness. It is sweet though and that’s because of the raisins. ketchup n sweet potato fries v4282014   I know that there are a number of recipes on the net for sweet potato fries that have you coat them lightly with cornstarch and oil to get them crispier. They do get crispy, but I can taste the cornstarch.  I just sprinkle a bit of olive oil and salt then into the oven for 15- 20 mins at 425 F.  It’s a personal preference. You want to make sure that the fries aren’t crowded if you want them crisp.  If you crowd them in the pan they’ll steam. I made the fries recipe twice—once with just the olive oil and salt and once with the fries tossed in cornstarch and oil. The photo with the fries in the tin can are the ones that I used the cornstarch on.  

Homemade Ketchup

Yield: 16 ounces

Homemade Ketchup

Ingredients

  • 2 tablespoons olive oil
  • 1 medium sweet onion, diced
  • 8 cloves of garlic, diced
  • 2 12 oz cans, unsalted whole tomatoes (I used Hunt's whole plum tomatoes 100% natural)
  • 1 small can tomato paste ( I used Hunt's)
  • 2 cups of dark raisins
  • 2 Guajillo chilies (If you can't find these substitute a pinch of pepper flakes to taste)
  • 1/4 cup of cider vinegar ( used Bragg's Organic Cider Vinegar)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon allspice ( I used freshly ground. I think it adds more zip)
  • 2 tablespoons fresh ginger, chopped
  • 1 tablespoon orange zest
  • 2 tablespoons freshly squeezed orange juice
  • A pinch of freshly ground pink Himalayan salt

Instructions

  • Heat olive oil, onion and garlic in a heavy saucepan, Saute until translucent.
  • Add the other ingredients except the ginger, orange juice, orange zest and salt.
  • Bring to a boil, then reduce heat and simmer for 20 min without a lid.
  • Pour into your blender until 3/4 full then add the ginger, orange zest and orange juice.
  • Blend until smooth then pour through a strainer into a large saucepan. Blend and strain through the rest of the sauce. You can add a bit of water at this point to achieve the consistency you want. My family likes their ketchup thick so I didn't use any additional liquid.
  • At this point you can adjust the salt to taste.
  • Simmer for 10 minutes and pour into sterilized jars. I used two 8 ounce canning jars.

Notes

The pulp and spices I couldn't get through the strainer I froze to use in other recipes.

!Guajillo Peppers are one of the most commonly used chilies in Mexico along with Anchos. They a have a spicy tanginess, something like a cranberry, and a slight smokiness.

!Make sure you wash them well before using them because the whole chilies are dried in the field.

http://darndelish.com/homemade-ketchup/
 Adapted from In the Cupboard I can’t wait to try this on meatloaf or a steak or more fries. Mmm This post is linked to these great parties: Full Plate Thursday WOW Us on Wednesday

Sweet & Spicy Pineapple Chutney

This pineapple chutney is a type of relish and can be sweet, sour, hot or spicy.  Chutneys work well on fish, chicken, poultry and as you can see–cream cheese.  There are so many tasty varieties to try.

We love pineapple chutney. It’s such a delicious condiment. Usually chutneys are associated with Indian Cuisine and have sweet spicy tangy flavors that are a great addition to other culture’s recipes.  In India, chutney usually refers to a freshly ground mixture of herbs, fruits and nuts.  This is a Western chutney recipe which is cooked down and has vinegar added.

pineapple chutney

Just toss the ingredients into the pot and cook it down.

pineapple chutney

Confused about chutneys, relishes or salsas?  Well, a Western chutney is sugar,vinegar and fruit; a relish is sugar, vinegar and vegetables and a salsa generally does not include sugar or too much vinegar.

Snapping Good Pineapple Chutney

Yield: 5 4oz canning jars

Snapping Good Pineapple Chutney

Ingredients

  • 2 cups chopped fresh pineapple
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped purple onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 medium jalapeño chile pepper. Seeds removed and finely chopped (Optional-I like the heat)
  • 1 medium sized crushed and finely chopped garlic clove (Optional)
  • 1/3 teaspoon coarse sea salt
  • juice from 1 fresh lime
  • 2 cups of apple cider vinegar (preferably organic)
  • 2 cups of brown sugar, tightly packed
  • 1 cup of seedless raisins

Instructions

  • Combine pineapple, sugar, vinegar and salt in a large saucepan.
  • Heat to boil; simmer gently, stirring frequently for 25-35 minutes.
  • Stir in remaining ingredients. EXCEPT the raisins
  • Cook slowly, stirring often, until mixture thickens.
  • Add the raisins and cook just to warm them. (This prevents them from getting mushy)
  • Ladle into sterilized hot jars, leaving 1/4 inch headspace.
  • You can seal the jars and then process in water bath canner for 10 minutes. Mine doesn't last long but if you've canned them properly they last about 12 months. Remember to store the open jars or the jars that aren't canned in the fridge.

Notes

Chutneys' flavor gets even better over time while the ingredients mingle. If you've sealed them with a canning water bath you can keep them for a few months because of the vinegar.

This is a North American style chutney.

http://darndelish.com/sweet-spicy-pineapple-chutney/

This pineapple chutney goes well with jerk chicken and a great recipe can be found on Bakers Royale. I made it last week but it didn’t last long enough for photos Mmmmm.

 

Pico De Gallo

Is it summer yet? Is it summer yet? This is another one of my favorite summer recipes—Pico De Gallo. It’s a refreshing burst of flavors and it is so fast and easy to make. A delish uncooked salsa that works with tortilla chips, a garnish for tacos or fajitas or as a zesty accompaniment to eggs, fish, chicken and pork. Top your grilled burgers with it to add a fresh south-of-the-border flavor. I love using it in my breakfast burrito. Salsas go fast in our house. I make a canned cooked salsa from the fresh veggies we grow in our kitchen garden but we all love the uncooked salsas too.

I could eat this by the bowl full!!

 pico de gallo v1F
pico de gallo V8C

Pico De Gallo

Ingredients

  • 4 ripe plum tomatoes, seeded and finely chopped
  • 1 medium white onion, finely chopped
  • 1/2 cup cilantro leaf, chopped (or more to taste!)
  • 2 -3 jalapeno peppers, seeded and finely chopped ( Fresno or Serrano chilis can be used if no jalapenos)
  • 3 cloves of garlic, crushed and finely chopped (optional)
  • Juice of one lime

Instructions

  • Combine all ingredients in a medium bowl; cover and refrigerate for at least an hour to meld the flavors.

Notes

Remember each type of pepper has a different heat so adjust according to your preference. Also, you can adjust the number of jalapenos--we like the heat.

If the peppers are really hot then use latex gloves when seeding them. You don't want to accidentally rub your eyes after cutting up hot peppers. Do not include the pepper stem.

Choose tomatoes that are ripe but firm. Tomatoes MUST be seeded and the soft gel removed. The texture and flavor will not be what you're looking for in a pico de gallo.

Some people substitute parsley for cilantro. I find it's a totally different flavor. We prefer the cilantro because it imparts a fresh flavor with hints of citrus.

Pico de Gallo tastes best the first day it's made but it's still yummy for a couple of days after. The flavor starts to mellow out after the first day.

http://darndelish.com/pico-de-gallo/