homemade condiments -- what is your favorite recipe?
here is a start: vietnamese chili garlic sauce: http://vietworldkitchen.typepad.com/b...
i love the fresh flavors, creativity, and lack of additives you can get with homemade sauces, chutneys, pickles, hot sauces, jellies, mustards, etc.
with all the great fresh summer produce -- and perhaps a little extra time to get happy in the kitchen -- do you want to share your favorite recipes or ideas?
This is my favorite condiment currently. It is meant for Bratwurst, but I have used it on anything from hot dogs to Kielbasa. My neighbor had the same kind of thing in Germany and after tasting this begged me for the recipe. I used a Vietnamese curry powder and Penzeys half sharp paprika to make my version.
Title: Currywurst Sauce
2 T canola oil
1 lg yellow onion, finely chopped
2 T curry powder
1 T hot paprika
2 c whole peeled canned tomatoes
1/2 c. sugar
1/4 c. red wine vinegar
salt to taste
Heat 2 tbsp. canola oil in a saucepan over medium heat. Add 1 finely
chopped large yellow onion; cook until soft, 8–10 minutes. Add 2
tbsp. curry powder and 1 tbsp. hot paprika; cook for 1 minute more.
Using hands, crush 2 cups whole peeled canned tomatoes (with juice)
into pan. Add 1⁄2 cup sugar, 1⁄4 cup red wine vinegar, and salt to
taste; stir well. Increase heat to high; bring to a boil. Reduce heat
to medium-low and simmer, stirring occasionally, until thickened,
about 25 minutes. Purée sauce in a blender until smooth. Strain sauce
through a sieve. Serve hot over sausage. Makes about 1 1⁄2 cups.
The best Schnell-Imbisse (fast-food stalls) make their own currywurst
sauce, essentially a curry powder–flavored ketchup.
Korean Ssamjang is a great dipping sauce for different types of grilled meats, a condiment in leaf and meat wraps, and a variety of raw veggies like cucumber and carrots.
4 tablespoon of soybean paste (Korean-doenjang/Japanese-Miso)
4 tablespoon medium ground red chili powder
1 teaspoon sugar
2 green/spring onion
4 cloves garlic
1 tablespoon of sesame seeds
1/2 tablespoon of sesame oil
1 tablespoon rice wine
1 tablespoon soy sauce
Mix the Ssam jang
Finely chop the garlic and green onion. In a small mixing bowl, add all Ssam jang ingredients and mix well.
Add a small amount of water if needed to maintain a mixable paste.
Cover and let stand at room temperature for 1 hour.
Depends on how strong you want the flavor.
I like sesame so I always use toasted seeds, and the roasted sesame oil.
And I use the entire onion (minus roots:-)) finely chopped.
Edit: You can also sub (or use in addtion to) Thai, Vietnamese, or Korean chives for the green onions.
Shallots are also a good addition.
alkapal: Here's one I posted some time ago. It's a favorite of mine. There've been a number of threads on homemade condiments, from ketchup to preserved lemons, sweet and savory, and crackery.
If you want to make something from scratch, try this.
Makes 3 pints
FRESH GINGER JELLY
1/4 pound fresh, juicy ginger root (about 1 cup sliced) Try to find the thinnest-skinned roots which means they're young.
1 cup water
6 T strained, fresh lemon juice
3-1/2 cups granulated sugar
1 pouch (2 ounces) liquid pectin
1. Scrub the ginger. No need to peel. Trim any dry spots or ends. Rough chop.
2. Combine the chopped ginger and 1 cup water in small food processor or blender and with on-off bursts mash the ginger. Do not totally puree it, but give it a good smash.
3. Pour the mixture into a very fine sieve or sieve with several layers of dampened cheesecloth and press and/or squeeze as much liquid as possible out of the pulp. Let the liquid stand for at least 1 hour to settle.
4. Carefully pour the ginger liquid off the starchy sediment into a 2-cup liquid measuring cup. You should have 1-1/4 cups. If not, add enough water to equal that amount. Discard the sediment.
5. Combine the ginger liquid and lemon juice in a non-reactive pan. Heat to simmering over medium-high heat. Add the sugar. Stir until dissolved. When the mixture reaches a boil that can't be stirred down, stir in the pectin. When the mixture returns to a full boil, start counting. Boil for exactly 1 minute. Remove from heat.
6. Skim off any foam and pour into hot, serilized 8-ounce jelly jars. Leave 1/2 inch head space. Clean jar lip and seal with new 2-part lids according to manufacturer's directions.
I've never hot water processed these, just waited for the seal to "ping" me.
This is great on any buttered toasted bread, scone, or muffin. Warm to melt, then brush on to glaze a fruit tart. Make "grown-up" PB&J's. Top crackers spread with cream cheese for an appy.
This jelly is a surprisingly lovely pale pink color -- looks pretty in a gift basket.