If you have spent more than, say a day, eating clean, or gluten free, or avoiding additives or preservatives in your food you know condiments are a tough one! Pretty much you are making them yourself or doing without.
When I ditched high fructose corn syrup a couple years ago, I had to start making a lot of my own condiments. And this was one of them.
I try to keep with the same fresh whole ingredients I use in the rest of my cooking so even condiments can be good for you! And boy does it show in the taste!! This stuff tastes so fresh you won’t miss the other stuff. This batch had more dried ingredients than a summer batch would, but thankfully it’s very flexible.
I really like the flavor of the picked jalepenos, having a little heat but many other flavor dimensions! I get mine from my mum 🙂 But if you grow your own, I highly recommend pickling a few.
- 8 oz tomato puree
- 1 t chili powder
- 1/4 t paprika
- 1/4 t sea salt
- 1-2 cloves garlic chopped OR 1/2 t garlic powder
- 1 T pickled jalepeno (around 1 pepper) diced finely
- 1 T jalepeno juice (or vinegar)
- 1 T onion diced finely (I use dried onion flakes or onion powder if I have no onions)
- 1/4 cup water (or more jalepeno juice)
- 1/4 t cayenne pepper
- Put sauce and spices into 1 quart saucepan and beginning heating over low to low medium heat.
- Chop garlic finely or use a garlic press.
- Chop onion and dice finely.
- Chop jalepeno, removing seeds, and dice finely.
- Add garlic, onion, jalepno and juice to sauce pan.
- Stir frequently and bring to a boil.
- Simmer for 10 minutes, stirring frequently.
- Add water to desired thickness.
- Taste. Add cayenne if spicier is desired!
- Wear gloves if sensitive or wash hands very carefully after handling jalepenos! I find the pickled ones to be less potent than raw, but still don't recommend touching face while doing this.
- For a smooth sauce, blend. Otherwise leave for a more "rustic" sauce.
- I usually double recipe for several meals worth. Stores well in fridge.