1 cup apple cider vinegar
1 cup ketchup
1/2 cup water
1/4 cup onion
2 T garlic
2 T butter
4 T molasses
2 T mustard
4 T brown sugar
1 T worstechire
1 T paprika
1 T chili powder
2 tsp. oregano
2 tsp. thyme
1 tsp. salt
1 tsp. pepper
1 tsp. cayenne
1 tsp. liquid smoke.
Mix ingredients and simmer 20 min., or until desired consistency. Sauce will thicken when cold.
Showing posts with label Tomato Recipes. Show all posts
Showing posts with label Tomato Recipes. Show all posts
Thursday, May 9, 2013
St. Louis Style BBQ Sauce
2 cups ketchup
1/2 cup water
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 T yellow mustard
1 T onion powder
1 T garlic powder
1/2 tsp. cayenne
1/2 tsp. Ancho powder
3 T honey
Mix ingredients and simmer 20 min., or until desired consistency. Sauce will thicken when cold.
1/2 cup water
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 T yellow mustard
1 T onion powder
1 T garlic powder
1/2 tsp. cayenne
1/2 tsp. Ancho powder
3 T honey
Mix ingredients and simmer 20 min., or until desired consistency. Sauce will thicken when cold.
Ketchup that tastes like Heinz
1 can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 T sugar
1 tsp. salt
1/4 tsp. onion powder
1/8 tsp. garlic powder
Mix all ingredients and reduce to desired consistency. It will thicken even more when cold.
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 T sugar
1 tsp. salt
1/4 tsp. onion powder
1/8 tsp. garlic powder
Mix all ingredients and reduce to desired consistency. It will thicken even more when cold.
Ketchup
2 cans tomato paste
1/2 cup white vinegar
4 T brown sugar
1 T garlic powder
1 T onion powder
1/4 tsp. all spice
1 tsp. salt
t tsp. molasses
2.5 cups water
Mix all ingredients and reduce to desired consistency. It will thicken even more when cold.
1/2 cup white vinegar
4 T brown sugar
1 T garlic powder
1 T onion powder
1/4 tsp. all spice
1 tsp. salt
t tsp. molasses
2.5 cups water
Mix all ingredients and reduce to desired consistency. It will thicken even more when cold.
Friday, May 3, 2013
Salsa Roja for Canning
This is the recipe I used for the salsa I made last weekend, copied from theyummylife.com. It is knock your socks off delicious! The Husband and I scarfed it down like starving, crazed people. We got 8 pints from this recipe, canned 7 and ate one right away. It took 2 hours from start to finish and cost about $20.Ingredients:
8 lbs. (approx. 32-40) roma/plum tomatoes
2 lbs. peppers (approx. 12 Anaheims plus 4 jalapenos is a good combo of flavor & heat, weigh and adjust quantity to equal 2 lbs.)
4 medium onions
8 garlic cloves
1 cup fresh cilantro leaves
1 tablespoon + 1 teaspoon dried Mexican oregano (or regular oregano)
2 tablespoons ground cumin
2 tablespoons + 2 teaspoons kosher salt
2 tablespoons + 2 teaspoons ground black pepper
1 cup bottled lime juice (for canning safety, don't use fresh)
1 cup cider vinegar (or substitute additional bottled lime/lemon juice for vinegar)
1 cup water
crushed red pepper flakes, optional (add to taste for a hotter salsa) Directions:
Preheat oven to 450 degrees. Core and cut tomatoes in half. On large baking sheets, place tomatoes cut side down, peppers, quartered onions, & garlic cloves. Roast in preheated oven 30 min., removing garlic after 15 min. Skin of tomatoes and peppers should be blistered and partially blackened. Cover pan for 10 minutes; steam will make peeling skin easier. Remove tomato skins. Wearing plastic gloves, remove skin, seeds and stems from peppers (or leave seeds if you want hotter salsa). In batches, place onions, garlic, cilantro, peppers & tomatoes in food processor and chop to desired consistency; transfer to 5 quart pan. Add lime juice, vinegar, water, cumin, oregano, salt, and pepper. If any juices remain in roasting pan, add those, too. Stir together. Add crushed red pepper flakes to taste, if more heat is desired.FOR WATER PROCESS CANNING: Bring salsa to boil on stove top; reduce heat and simmer uncovered for 15 minutes. Add to hot sterilized jars leaving 1/2" of headspace, and water process in water canner 15 minutes for half pints, 20 minutes for pints. Turn off heat, and leave jars in hot water for 5 minutes. Remove from canner and let rest undisturbed for 12-24 hours.
For canning safety:
--In order to ensure a safe pH level,do not alter the ratio of tomatoes to peppers, onions, lime juice, and vinegar. Seasonings may be adjusted, if desired.
--Follow jar preparation and processing recommended by the USDA; see canning safety guidelines at http://www.freshpreserving.com
8 lbs. (approx. 32-40) roma/plum tomatoes
2 lbs. peppers (approx. 12 Anaheims plus 4 jalapenos is a good combo of flavor & heat, weigh and adjust quantity to equal 2 lbs.)
4 medium onions
8 garlic cloves
1 cup fresh cilantro leaves
1 tablespoon + 1 teaspoon dried Mexican oregano (or regular oregano)
2 tablespoons ground cumin
2 tablespoons + 2 teaspoons kosher salt
2 tablespoons + 2 teaspoons ground black pepper
1 cup bottled lime juice (for canning safety, don't use fresh)
1 cup cider vinegar (or substitute additional bottled lime/lemon juice for vinegar)
1 cup water
crushed red pepper flakes, optional (add to taste for a hotter salsa) Directions:
Preheat oven to 450 degrees. Core and cut tomatoes in half. On large baking sheets, place tomatoes cut side down, peppers, quartered onions, & garlic cloves. Roast in preheated oven 30 min., removing garlic after 15 min. Skin of tomatoes and peppers should be blistered and partially blackened. Cover pan for 10 minutes; steam will make peeling skin easier. Remove tomato skins. Wearing plastic gloves, remove skin, seeds and stems from peppers (or leave seeds if you want hotter salsa). In batches, place onions, garlic, cilantro, peppers & tomatoes in food processor and chop to desired consistency; transfer to 5 quart pan. Add lime juice, vinegar, water, cumin, oregano, salt, and pepper. If any juices remain in roasting pan, add those, too. Stir together. Add crushed red pepper flakes to taste, if more heat is desired.FOR WATER PROCESS CANNING: Bring salsa to boil on stove top; reduce heat and simmer uncovered for 15 minutes. Add to hot sterilized jars leaving 1/2" of headspace, and water process in water canner 15 minutes for half pints, 20 minutes for pints. Turn off heat, and leave jars in hot water for 5 minutes. Remove from canner and let rest undisturbed for 12-24 hours.
For canning safety:
--In order to ensure a safe pH level,do not alter the ratio of tomatoes to peppers, onions, lime juice, and vinegar. Seasonings may be adjusted, if desired.
--Follow jar preparation and processing recommended by the USDA; see canning safety guidelines at http://www.freshpreserving.com
Tangy Spaghetti Sauce for Canning
Do you have so many tomatoes you don't know what to do with them? Make spaghetti sauce!
3 medium onions, chopped
2 cups green bell peppers, chopped
3/4 cup hungarian wax chile, chopped (banana peppers)
1 (8 ounce) can mushrooms, sliced, chopped, and drained
3 teaspoons minced garlic
16 cups tomatoes, peeled, cored, and chopped
3 (12 ounce) cans tomato paste
3 tablespoons brown sugar
1 tablespoon dried oregano
4 teaspoons salt (canning)
2 teaspoons dried basil
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
2 tablespoons italian seasoning
1/2 teaspoon cumin
1/2 cup red wine vinegar
1/2 cup lemon juice
Yield: 7-8 quarts
Directions: 1) Add all ingredients to stock pot. 2) Heat to boiling. 3) Reduce heat. 4) Simmer, partially covered for 2 hours. 5) Stir occasionally. 6) After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight. 7) Process for 35 minutes for quart jars in a water bath. 8) ** You can also freeze in quart size freezer bags.
3 medium onions, chopped
2 cups green bell peppers, chopped
3/4 cup hungarian wax chile, chopped (banana peppers)
1 (8 ounce) can mushrooms, sliced, chopped, and drained
3 teaspoons minced garlic
16 cups tomatoes, peeled, cored, and chopped
3 (12 ounce) cans tomato paste
3 tablespoons brown sugar
1 tablespoon dried oregano
4 teaspoons salt (canning)
2 teaspoons dried basil
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
2 tablespoons italian seasoning
1/2 teaspoon cumin
1/2 cup red wine vinegar
1/2 cup lemon juice
Yield: 7-8 quarts
Directions: 1) Add all ingredients to stock pot. 2) Heat to boiling. 3) Reduce heat. 4) Simmer, partially covered for 2 hours. 5) Stir occasionally. 6) After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight. 7) Process for 35 minutes for quart jars in a water bath. 8) ** You can also freeze in quart size freezer bags.
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