I’ve decided that I’m going to try to capitalize one post and see if it kills me.
As you read earlier, I love having new spices to play with; I also love condiments of all kinds, but some i think never need to be purchased as long as you have a few simple ingredients kicking around your pantry. I always make barbecue sauce on the fly, utilizing either ketchup (ghetto style) or tomato paste, vinegar, and sweetener as my base, but this is one of the first times I’ve documented the ingredients. It’s one of the simplest and most praise-garnering additions you can bring to your next cookout or gathering, and it makes a great gift for newlyweds. My newest incarnation is sweet, smoky, and tangy thanks to tamarind paste and blended chili powder, and it dresses up tofu and veggie burgers like a pro without overwhelming. If you like your sauce extra spicy, add 1/4 TSP or more of cayenne pepper- it’ll add heat without adding heavy flavor.
Tamarind Laced Barbecue Sauce
1 6oz can tomato paste
1/4 c apple cider vinegar
1/4 c + 2 tbs agave nectar
1 tbs molasses
2 heaping tsp tamarind paste- I use Tamicon in the yellow jar
1 tbs Arizona Dreaming or similar chili powder blend
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp + freshly ground black pepper
1/2 tsp salt
Whisk together all ingredients in a saucepan and place over low heat. Cover and simmer for 20 minutes, stirring occasionally. Taste, and adjust seasonings as needed. Let cool before pouring into a glass mason jar, use within one week.
Another summer staple that’s sure to please; garlicky herbed ‘butter’ thats a step up from your usual grilled corn topper. This also makes great croutons/toast, and is delicious over potatoes and broccoli too! We also shook a little Rawmesan over the top and it was divine!
Herbalicious Garlic Butter
2 TBS earth balance
2 TBS olive oil
1-2 large cloves garlic, crushed
1/4 tsp salt
1 TSP Penzey’s Sandwich Sprinkle or similar seasoning blend
1 TSP nutritional yeast
2 pinches dill
Start by combining the earth balance, oil, and garlic in a small sauté pan. Heat until just bubbling, and simmer until the garlic just barely turns golden. Remove from the heat, and let cool for ten minutes. Strain out the garlic, and mix in the rest of the spices, adding pepper and salt to taste. Use a basting brush to spread over hot ears of grilled corn, or other veggies.
I couldn’t really take a satisfying picture- dried herbs don’t turn everything green like fresh ones do, so i’m going to attempt this again when my garden it extra frilly!
Speaking of, look at my grocery store!