DIY Condiments and Sauces
BBQ Sauce
Yields: Approximately 6 pint jars
Ingredients
8 cups tomato sauce (or canned tomato purée)
3 cups apple cider vinegar
2 cups molasses
2 cups brown sugar, packed
1/2 cup Worcestershire sauce
1/4 cup yellow mustard
2 Tbs smoked paprika
2 Tbs garlic powder
1 Tbs onion powder
1 tsp cayenne pepper (adjust for heat)
1 tsp black pepper
2 tsp salt
Directions
In a large, heavy-bottomed stainless steel pot, combine all ingredients. Whisk until the sugar and spices are fully incorporated.
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching. Reduce heat to low and simmer, uncovered. Stir occasionally until the sauce reaches your desired thickness (usually 45–60 minutes).
While the sauce simmers, sterilize your pint jars and lids in boiling water. Keep them warm until ready to fill.
Ladle the hot sauce into the warm jars, leaving 1/2 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to ensure a tight seal. Center the lids and screw on the bands until finger-tight.
Place the jars into a boiling water bath canner. Ensure the water covers the tops of the jars by at least an inch.
Process for 20 minutes (adjust time for altitude if you are above 1,000 feet).
Remove the jars and place them on a towel to cool for 24 hours. Check the seals; the lids should not pop back when pressed. Store in a cool, dark place for up to one year.
Butter & Buttermilk
Ingredients
1 quart heavy cream (For best results, use cream that is not "Ultra-Pasteurized," as it separates more easily. Ensure it has at least 36% fat content.)
1 Tbs lemon juice
Ice water (For rinsing)
¼ tsp fine sea salt
Directions
Take the cream out of the refrigerator for about 30–60 minutes before starting. It should be slightly cool but not ice-cold (around 60°F). This helps the fat globules break and clump faster.
Pour the cream into your mixer or processor. Start on low and gradually increase the speed.
First, you will have whipped cream.
Next, it will become stiff and "over-beaten."
Finally, the cream will suddenly "break." You will see solid yellow clumps (butter) and a thin, opaque liquid (buttermilk) separating.
Once the butter is clinging to the whisk or blade, stop. Pour the liquid through a fine-mesh strainer into a container. This is your traditional buttermilk. Stir a tablespoon of lemon juice into your homemade buttermilk and let it sit for 5 minutes to thicken.Save it for baking or pancakes.
Place the solid butter solids into a bowl of ice-cold water. Use a spatula or your hands to fold and press the butter. The water will turn cloudy. Discard the water and repeat with fresh ice water until the water remains completely clear.
Note: If you leave any buttermilk trapped in the butter, it will go rancid within a couple of days.
Press out any remaining water droplets. Fold in sea salt.
Pack the butter into a jar or roll it in wax paper.
Preservation and Storage
Butter: Because this is preservative-free, it will last about 2 weeks in the refrigerator. For longer storage, you can freeze it for up to 6 months.
Buttermilk: Store in a sealed jar in the refrigerator for up to 1 week.
Caesar Dressing
Ingredients
1 large egg yolk (room temperature)
2 small cloves finely minced garlic
1 tsp dijon mustard
2 Tbs lemon juice
1 tsp Worcestershire sauce
½ cup extra virgin olive oil
1/3 cup finely grated parmesan cheese
¼ tsp black pepper
Directions
In a medium bowl, whisk together egg yolk, garlic, mustard, lemon juice, and Worcestershire until smooth.
While whisking constantly and vigorously, begin adding the olive oil drop by drop. Once the mixture starts to look creamy and thick, you can increase the flow to a very thin, steady stream.
If you pour too fast, the dressing will “break” and look oily/separated.
Once all the oil is incorporated, fold in the grated Parmesan and black pepper.
Permesan is naturally salty. Taste the dressing before adding any extra salt.
Store in a glass jar for up to 5 days.
Caramel Sauce
Yields: Approx. 1 ½ cups
Ingredients
1 cup granulated sugar
6 tbsp unsalted butter (room temperature and cubed)
½ cup heavy cream (room temperature)
1 tsp fine sea salt
1 tsp vanilla extract
Directions
In a heavy-bottomed saucepan over medium heat, spread the sugar in an even layer. Heat it without stirring. As it starts to melt at the edges, you can gently whisk or swirl the pan. Cook until it turns a deep amber color (about the color of an old penny). Watch closely—it goes from perfect to burnt in seconds.
Once the sugar is fully melted and amber, whisk in the butter. The mixture will bubble up violently; this is normal. Whisk until the butter is completely melted and combined.
Slowly pour in the heavy cream while whisking constantly. Again, it will bubble and steam. Allow the mixture to boil for 1 minute—this helps it thicken.
Remove from heat. Stir in the sea salt and vanilla extract.
Let it cool in the pan for about 10 minutes, then pour it into a glass jar.
Storage & Usage
Refrigerator: It will stay fresh for up to 3 weeks. It will firm up significantly when cold.
Freezer: You can freeze it in a wide-mouth jar for up to 3 months.
To Reheat: Simply microwave for 15–20 seconds or place the jar in a bowl of warm water to bring it back to a pourable consistency.
Chocolate Syrup
Yields: Approximately 2 cups
Ingredients
1 1/2 cups water
1 cup granulated sugar
½ cup brown sugar
1 cup unsweetened cocoa powder
1/4 tsp salt
1 tsp vanilla extract
Directions
In a medium saucepan, whisk together the sugars, cocoa powder, and salt. Breaking up any large cocoa clumps now makes for a smoother syrup later.
Gradually whisk in the water until the mixture is relatively smooth.
Place the pan over medium heat. Bring to a gentle boil, whisking frequently to ensure the cocoa doesn't scorch on the bottom.
Once it reaches a boil, reduce the heat to low and simmer for about 3–5 minutes. The syrup will look thin while hot, but it will thicken significantly as it cools.
Remove the pan from the heat. Let it cool for about 5 minutes, then stir in the vanilla extract.
Pour the syrup into a glass jar or a squeeze bottle.
Storage and Usage
Keep this syrup in the refrigerator. It will stay fresh and delicious for 2 to 3 months.
Since this version doesn't contain the corn syrup or potassium sorbate found in commercial bottles, it may develop a thin "skin" or slight crystallization over time. Simply give it a quick shake or stir before using.
Cream Cheese
Ingredients
4 cups whole milk
4 Tbs lemon juice
¼ tsp salt
Directions
Heat milk to a simmer.
Stir in lemon juice until curds separate from yellow whey.
Strain through a cheesecloth for 30 - 45 minutes. Do not toss yellow whey, yet.
Blend the curds with salt until creamy.
If the curds feel too dry to become creamy, add 1 tablespoon of the reserved yellow whey back into the blender.
Store in refrigerator for up to 1 week.
Enchilada Sauce
Ingredients
8 cups tomato sauce
2 cups vegetable stock
1 cup chili powder
2 Tbs onion powder
1 Tbs garlic powder
2 tsp ground cumin
1 tsp dried oregano
2 tsp salt
1 Tbs lemon juice (per pint jar)
Directions
In a large, heavy-bottomed stockpot, combine the tomato sauce, stock, and all dry spices.
Whisk thoroughly to ensure there are no chili powder clumps.
Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. The sauce should thicken slightly but remain pourable.
While the sauce simmers, wash and heat your pint jars.
Add 1 Tbs of bottled lemon juice to each clean pint jar. This provides an extra layer of acidification protection.
Ladle the hot sauce into the jars, leaving exactly 1 inch of headspace. This. iscrucial for a safe vacuum seal during pressure canning.
Wipe the rims with a clean cloth dipped in white vinegar to remove any oil or residue. Apply the lids and bands until finger-tight.
Place the jars in your pressure canner with the required amount of water (usually 2 - 3 inches).
Lock the lid and turn on the heat. Allow steam to vent for 10 minutes before placing the weight or closing the petcock.
Process at 11 lbs of pressure (dial gauge) or 10 lbs of pressure (weighted gauge). Adjust for altitude if you are above 1,000 feet.
Process for 20 minutes.
Turn off the heat and let the canner depressurize naturally. Never force-cool a canner.
Remove the jars and let them sit undisturbed for 24 hours.
Gravy
Yields: About 2 cups of dry mix
Ingredients
1 cup all-purpose flour
½ cup cornstarch
½ cup bouillon granules
1 tsp onion powder
½ tsp garlic powder
½ tsp black pepper
Directions
Combine Dry Goods: In a medium bowl, whisk the flour, cornstarch, bouillon, onion powder, garlic powder, and pepper.
Transfer to a wide-mouth glass jar.
How to Make the Gravy
This mix is designed to be "instant" once added to boiling water.
Melt 1 Tbs of butter in a small saucepan.
Add 1 cup of water and bring to a boil.
Whisk in 3 to 4 tablespoons of the gravy mix.
Reduce heat and simmer for 1–2 minutes until thickened and smooth.
Customizing Your Mix
For Country/White Gravy: Use chicken bouillon and replace the water with milk when cooking. Add extra cracked black pepper.
For Mushroom Gravy: Stir in 2 tablespoons of dehydrated mushroom powder or finely crushed dried porcini to the dry mix.
For Herbed Gravy: Add 1 teaspoon of dried thyme or sage (excellent for poultry).
Green Goddess Dressing
Ingredients
1 cup Greek yogurt
1 cup chopped parsley
½ cup basil
½ cup cilantro
2 green onions chopped
2 cloves garlic
1 Tbs capers (and a splash of the brine)
3 Tbs lemon juice
1 tsp lemon zest
½ tsp kosher salt
¼ tsp black pepper
2 - 4 Tbs extra virgin olive oil to thin
Directions
Place the yogurt, lemon juice, and seasonings in the blender first. This creates a liquid base that helps the blades catch the herbs without overheating them.
Don't just hold the "on" button. Pulse until the herbs are finely minced but not pulverized into a complete liquid. You want that "speckled" green look.
Start with 2 tablespoons of extra virgin olive oil. If the dressing is too thick to pour, add 1 tablespoon at a time while the blender is on low.
If you find the yogurt too tangy, a tiny pinch of sugar or a teaspoon of honey will balance the acidity without making the dressing sweet.
Guacamole
Yields: About 2 cups
Ingredients
3 ripe avocados
1/2 small white onion (Finely diced)
1-2 roma tomatoes (seeded and diced)
1/4 cup fresh cilantro (Finely chopped)
1-2 Cloves Garlic (minced or pressed)
1 lime (juiced)
1/2 tsp sea salt
1/4 tsp cumin
Directions
Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
Use a fork or a potato masher to reach your desired consistency. Some prefer it completely smooth, while others like a "chunky" style for more texture.
Fold in the diced onion, tomatoes, cilantro, and garlic.
Pour in the lime juice and sprinkle with salt and cumin. Stir gently to combine all the flavors.
Scoop a bit up with a chip or a veggie slice. If it tastes "flat," add another pinch of salt or a squeeze more lime.
Hazelnut Spread
Yields: Approx. 1 ½ cups
Ingredients
2 cups raw hazelnuts (approx. 10 oz)
⅔ cup dark chocolate chips (melted)
2 tbsp avocado oil
3 tbsp powdered sugar
1 tbsp unsweetened cocoa powder
½ tsp vanilla extract
½ tsp sea salt
Directions
Preheat your oven to 350°F. Spread hazelnuts on a baking sheet and roast for 12–15 minutes until the skins are dark and the nuts are fragrant.
While the nuts are still warm, place them in a clean kitchen towel and rub them vigorously together. Most of the bitter skins will flake off. Don't worry if a few stubborn bits remain.
Place the warm hazelnuts in a food processor or high-powered blender. Process for about 5–8 minutes. At first, it will look like flour, then a thick paste, and finally a smooth, runny nut butter. Be patient; this is the most important step.
Add the oil, powdered sugar, cocoa powder, vanilla, and salt. Process for another minute until fully incorporated.
While the processor is running, slowly pour in the melted chocolate. Blend until the mixture is glossy and perfectly smooth.
Pour into a glass jar. It will be slightly runny while warm but will thicken as it cools.
Storage & Shelf Life
Pantry: Because this contains no dairy or water, it is shelf-stable for 2–3 weeks in a cool, dark place.
Refrigerator: It will stay fresh for up to 2 months, but it will become quite firm. If you refrigerate it, let it sit on the counter for 15 minutes before using so it’s spreadable.
Hot Sauce
Yields: Approx. 12–16 oz
Heat Level: Medium (Adjustable)
Ingredients
10–12 fresh red peppers (Fresno, Cayenne, or Red Jalapeños).
3–4 cloves garlic (peeled and smashed)
1 cup white vinegar
1 tsp sea salt
1/2 tsp smoked paprika
1/2 tsp maple syrup
Directions
Remove the stems of the peppers. For a milder sauce, slice the peppers open and scrape out the seeds and white membranes. For full heat, leave them in. Rough-chop the peppers.
In a stainless steel saucepan, combine the peppers, garlic, vinegar, salt, and paprika. Bring to a boil, then reduce heat and simmer for about 10–15 minutes until the peppers are soft.
Let the mixture cool slightly, then transfer to a blender. Add the sweetener if using. Blend on high until completely smooth.
If you prefer a thin, bottled consistency (like Tabasco), pour the mixture through a fine-mesh strainer to remove the pulp. For a thicker, "craft" style sauce, keep the pulp in.
Pour into clean glass jars or bottles.
Hummus
Yields: Approximately 2 cups
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup tahini
1/4 cup lemon juice
½ tsp garlic powder
2 Tbs extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp salt
2–3 Tbs ice-cold water
Directions
In a food processor, combine the tahini and lemon juice. Process for 1 minute. Scrape down the sides and process for another 30 seconds. This "whips" the tahini, ensuring your hummus is incredibly creamy rather than grainy.
Add the olive oil, garlic, cumin, and salt. Process for 30 seconds, scrape the sides, and process again until well blended.
Add half the chickpeas and process for 1 minute. Add the remaining chickpeas and process until the mixture is thick and smooth (about 1–2 minutes).
While the processor is running, slowly drizzle in the ice-cold water 1 tablespoon at a time. Continue processing until the hummus reaches a light, fluffy, and perfectly smooth consistency.
Taste for salt and acidity. Add a splash more lemon juice or a pinch of salt if needed.
Storage and Shelf Life
Store in an airtight container in the refrigerator for up to 5 days.
If the hummus thickens too much in the fridge, stir in a teaspoon of warm water or olive oil to loosen it back up before serving.
Hummus freezes surprisingly well. Store in a freezer-safe container for up to 4 months. Thaw in the refrigerator overnight and stir well before eating.
Ketchup
Yields 6 - 7 half-pint jars
Ingredients
15 lbs Roma or San Marzano tomatoes
3 medium, chopped onions
1 ½ cups apple cider vinegar (5% acidity)
¾ cup brown sugar
1 Tbs pickling or canning salt
1 tsp garlic powder
Spice Sachet
1 tsp whole peppercorns
1 tsp whole allspice
1 tsp mustard seeds
1 stick cinnamon (crushed)
1 tsp whole cloves
1 tsp celery seed
Directions
Wash, core, and chop the tomatoes and onions.
Place them in a large stockpot and simmer uncovered until the onions are soft (approximately 20 minutes).
Run the cooked mixture through a food mill or a fine-mesh sieve. This is crucial for ketchup - you want to remove all the skins and seeds to get that perfectly smooth texture.
Return the smooth puree to the pot. Bring to a boil, then reduce heat.
Simmer uncovered until the volume is reduced by about half. This can take 2 - 3 hours. It should look like thick tomato sauce.
Add the spice satchet, vinegar, sugar, salt, and garlic powder.
Continue to simmer over low heat, stirring frequently to prevent scorching, until the mixture reaches your desired thickness.
Drop a spoonful onto a cold plate. If water separates and forms a ring around the ketchip, keep simmering.
Remove the spice satchet.
Ladle the hot ketchup into sterilized half-pint jars, leaving ¼ inch headspace.
Wipe rimes, apply lids and bands ,and process in a boiling water bath for 15 minutes.
Marinara Sauce
Start with 20 ounds of tomatoes (roma or San Marzano).
Ingredients (per pint jar, recipe yields approximately 7 jars)
1 Tbs bottled lemon juice
1 tsp salt
2 Tbs dried basil
1 Tbs dried oregano
2 tsp garlic powder
1 Tbs onion powder
Directions
Wash tomatoes and remove the stems.
Cut a small “X” on the bottom of each tomato. Drop them into boiling water for 30 - 60 seconds, then immediately into ice water. The skins will slip right off.
Core the tomatoes and chop them. For a smooth sauce, run them through a food mill or blender.
Place the tomato puree in a large, heavy bottomed pot.
Add your dried herbs and spices.
Bring to a boil, then reduce heat and simmer uncovered until the volume is reduced by nearly half. This can take 2 - 3 hours.
Once it reaches the consistency of a thick soup, it's ready to jar. It will continue to thicken slightly during the 35-minute boiling process and as it cools on the counter.
While the sauce is simmering, sterilize your pint jars and lides.
Add 1 Tbs lemon juice directly into the bottom of each clean pint jar.
Ladle the hot sauce into the jars, leaving ½ inch of headspace at the top.
Wipe the rims with a clean, damp cloth to ensure a perfect seal. Center the lids and screw the bands on until “finger-tight”.
Lower the jars into a boiling water bath canner. Ensure the water covers the jars by at least 1 inch.
Process for 35 minutes (start the time once the water returns to a full boil).
Remove the jars and let them sit undisturbed on a towel for 24 hours. You should hear the “ping” of the lids sealing.
Marshmallow Fluff
Yields: Approximately 3 cups
Ingredients
3 large egg whites (room temperature)
2/3 cup granulated sugar
3/4 cup honey
1/4 cup water
1/4 tsp salt
1 1/2 tsp vanilla extract
Directions
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and salt. Beat on medium speed until soft peaks form. Set this aside while you prepare the syrup.
In a medium saucepan, combine the sugar, honey, and water. Stir gently just to moisten the sugar. Place over medium-high heat and clip a candy thermometer to the side of the pan.
Cook the syrup without stirring until it reaches 240°F. This is the "soft ball" stage, which is essential for the fluff to hold its structure.
Turn the mixer back on to low speed. Very slowly and carefully, pour the hot sugar syrup down the side of the bowl in a thin stream, avoiding the moving whisk to prevent splashing.
Once all the syrup is in, increase the mixer speed to medium-high. Continue whipping for 7–10 minutes. The mixture will become thick, snowy white, and very glossy.
Add the vanilla extract and whip for one more minute until the bowl feels cool to the touch and the fluff is stiff.
Storage and Shelf Life
Because this version is preservative-free and contains fresh egg whites, it should be stored in an airtight container in the refrigerator.
It is best used within 1 week. Over time, the sugar may begin to settle or the fluff may lose some of its volume, but a quick stir will usually revive it.
Mayonnaise
Ingredients
1 large egg (room temperature)
1 Tbs lemon juice
½ tsp salt
1 cup avocado oil
Directions
Add egg, lemon juice, and salt to a jar.
Place an immersion blender at the bottom. Start blending.
While blending, slowly pour in the oil in a thin stream.
Blend until thick and emulsified.
Store in an airtight jar in the fridge to firm up and keep for up to two weeks.
Peanut Butter
Ingredients
4 cups raw Spanish peanuts
1 - 2 Tbs grapeseed oil
1 - 2 Tbs honey
½ tsp fine sea salt
Directions
Roast peanuts at 350 degrees for 10 minutes. Shake the pan halfway through. You are looking for a deep golden tan.
Once cooled slightly, add peanuts to a food processor. Warm peanuts release their natural oils much faster than cold ones, resulting in a creamier butter. Process for 5 - 6 minutes or until it suddenly becomes glossy and liquid.
Watch your food processor's motor! If the base feels very hot, give it a 2-minute break so you don't burn out the engine.
Add salt and oil. Blend to combine.
Add the honey at the very last second and pulse just a few times to incorporate.
Store in a glass jar in the fridge. It will stay fresh for about 1 month.
Pasta Sauce
Pizza Sauce
Yields: Enough for 4 large pizzas
Ingredients
28 oz peeled San Marzano tomatoes
1 Tbs Extra Virgin Olive Oil
1 tsp sea salt
2 cloves garlic (finely minced)
3 fresh basil leaves (chopped)
1/2 tsp dried oregano
Directions
If you prefer a thicker sauce that won't make your dough soggy, pour the tomatoes into a strainer and let the excess watery juice drain off for a minute.
Use an immersion blender or food processor for a quick 5-10 second pulse. Do not over-process, or you’ll incorporate too much air, which turns the sauce orange.
Stir in the olive oil, salt, garlic, oregano, and torn basil.
Let the sauce sit at room temperature for about 30 minutes before using. This allows the dried herbs and garlic to infuse into the tomato juices.
Ranch Dressing
Ingredients
1 Tbs Ranch seasoning
½ cup mayonnaise
½ cup sour cream
Directions
Whisk seasoning with mayonnaise and sour cream.
Refrigerate for 30 minutes to allow the herbs to hydrate.
Store in refrigerator for up to 2 weeks.
Salsa
Yields: Approximately 3 cups
Ingredients
1 lb Roma tomatoes (about 4–5), diced
1/2 medium white onion, finely diced
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and membranes removed, finely minced
1 clove garlic, minced
2 Tbs lime juice
1/2 tsp salt
1/4 tsp ground cumin
Directions
Dice the tomatoes into small cubes. If you prefer a less "watery" salsa, you can gently squeeze out the seeds and excess juice before dicing.
To keep this truly mild, slice the jalapeño in half lengthwise and use a spoon to scrape out every single seed and the white ribs inside. Finely mince only the green outer flesh.
In a medium glass or stainless steel bowl, toss together the tomatoes, onion, cilantro, minced jalapeño, and garlic.
Pulse half of the finished mixture in a blender or food processor for 2 seconds, then stir it back into the chunky half.
Drizzle the lime juice over the mixture and sprinkle with salt and cumin. Stir well to combine.
Let the salsa sit at room temperature for at least 30 minutes before serving. This allows the salt to draw out the flavors and the onion to mellow.
Storage and Serving
Store in an airtight container for up to 4 days. The flavors will actually peak on day two.
This specific recipe is designed for fresh consumption. If you intend to make this shelf-stable through water bath canning, you must follow a lab-tested canning recipe to ensure the pH level is safe for room-temperature storage.
Sour Cream
Yields: Approximately 1 cup
Ingredients
1 cup heavy cream (avoid "Ultra-Pasteurized" cream)
1/4 cup cultured buttermilk
Directions
In a clean glass jar, whisk together the heavy cream and the buttermilk until well combined.
Cover the jar with a breathable cloth (like cheesecloth or a clean tea towel) and secure it with a rubber band. This allows the mixture to breathe while keeping dust or fruit flies out.
Let the jar sit at room temperature (ideally between 70°F and 75°F) for 12 to 24 hours.
Note: In warmer climates, it may thicken faster. In cooler kitchens, it may take the full 24 hours.
Once the mixture has thickened to a pudding-like consistency, give it a gentle stir.
Replace the cloth with a solid lid and refrigerate. The sour cream will continue to thicken significantly as it chills.
Storage and Shelf Life
Store in the refrigerator for up to 2 weeks.
It is normal for a little liquid (whey) to separate at the top over time. You can either stir it back in or pour it off for a thicker consistency.
To keep it fresh and prevent mold, always use a completely clean spoon to scoop out your servings.
Soy Sauce
Ingredients
Sundried Tomatoes
1.5 to 2 lbs of fresh Roma or Cherry tomatoes
1/2 to 2/3 cup Extra Virgin Olive Oil (enough to submerge)
1/2 tsp Sea salt
1/2 tsp dried rosemary
1 clove of garlic (thinly sliced)
1/2 tsp dried oregano
Directions
Slice Roma tomatoes lengthwise into quarters (remove seeds if very watery). Slice cherry tomatoes in half.
Place cut-side up on dehydrator trays. Sprinkle lightly with sea salt.
Dehydrate at 135°F for 8–12 hours. They are ready when they feel leathery and pliable—no juice should appear when squeezed.
Cool: Let them cool completely before jarring.
Ensure your 8 oz glass jar and lid are perfectly clean and bone-dry.
Place the aromatics (garlic, rosemary, oregano) at the bottom of the jar. Pack the dried tomatoes on top, leaving about 1 inch of headspace at the top of the jar.
Pour the olive oil slowly over the tomatoes. Use a clean butter knife or skewer to gently poke the tomatoes to release any trapped air bubbles. All tomatoes must be completely submerged in oil.
Store in the refrigerator. Consume within 2–3 weeks. The oil will solidify in the fridge; simply set the jar on the counter for 15 minutes before use to liquify.
Teriyaki
Ingredients
1/2 cup soy sauce
1/4 cup water
2 Tbs rice vinegar
¼ cup brown sugar (or honey)
1 tsp fresh ginger (finely grated)
2 cloves minced garlic
1 tsp toasted sesame oil
Slurry: 1 Tsb cornstarch mixed with 2 Tsb cold water
Directions
In a small saucepan, whisk together the soy sauce, water, rice vinegar, sweetener, ginger, garlic, and sesame oil.
Place the pan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to ensure the sugar or honey is completely dissolved.
If you want a thick glaze for brushing onto meats or vegetables:
Whisk the cornstarch and cold water in a small bowl until smooth.
Slowly pour the slurry into the simmering sauce while whisking constantly.
Continue to simmer for 1–2 minutes until the sauce coats the back of a spoon.
Remove from heat. The sauce will continue to thicken slightly as it cools.
Store in refrigerator for up to 2 weeks.
Queso
Ingredients
8 oz sharp cheddar (freshly grated from a block)
8 oz monterey jack (freshly grated from a block)
2 Tbs Butter
2 Tbs all-purpose flour.
2 cup milk or heavy cream
8 oz dice green chiles (canned or freshly roasted)
1/2 tsp cumin
1/2 tsp garlic powder
Salt to taste
Directions
Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1–2 minutes. You want it to be bubbly but not browned.
Slowly whisk in the milk or cream. Continue whisking until the mixture thickens slightly and begins to simmer.
Turn the heat to low. Add the freshly grated cheese one handful at a time, stirring constantly until completely melted and smooth.
Note: Never let the sauce boil once the cheese is added, as high heat causes real cheese to "break" and become oily.
Fold in the green chiles, cumin, and garlic. Stir gently to combine.
If the queso is too thick, whisk in a splash more milk. Taste and add salt if needed.
Serve immediately.