rcbbqsauce1

Raspberry Chipotle Barbecue Sauce

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This barbecue sauce-making adventure began with a salad dressing recipe, strangely enough. For the back-story read this previous post on my experiments with homemade raspberry vinegar.  A long story short, I ended up with some vinegar-soaked raspberries that I needed to find a use for.  After it was all said and done, I will admit I’m happier about the sauce than I was the vinegar.

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This sauce is great on steak, burgers, probably anything else you can think to slather it on.  The berry flavour was quite subtle, and the chipotles provide a nice hum of heat.  On my first go-around with this recipe, I was a bit too bold with the chipotles and added 5 or 6 of them (they looked so small)… next time I will stick with 2.

 

PREP TIME: COOK TIME: TOTAL TIME: YIELD: 1 L
Ingredients:
  • 1 tbsp olive oil
  • 1 medium sized onion, diced
  • 1/2 green pepper, diced
  • 2 to 3 chipotle peppers in adobo sauce
  • 2 tsp garlic, minced
  • 1 1/2 cups raspberries (and/or mix in some blackberries as well)
  • 1 can of plain tomato sauce (398 mL)
  • 1/3 cup tomato paste
  • 1/2 cup unsweetened apple sauce
  • 2 tsp Worcestershire sauce
  • 3 tbsp white wine vinegar
  • 3 tbsp cooking molasses
  • 3/4 tsp paprika
  • 3 tbsp honey (or coconut palm sugar, or brown sugar)
  • salt/pepper to taste
 Directions:
  1. Heat olive oil in large saucepan.  Add onion and green pepper and cook until onion is soft and translucent.
  2. Add remaining ingredients, and puree  the mixture until a smooth consistency and there are no big pieces remaining.
  3. Over medium heat, simmer for ~30 min or until sauce thickens.
  4. Store the sauce in the fridge for up to a week and/or freeze in freezer safe containers for longer-term storage and future use.
tacoseasoning

Taco Seasoning

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I prefer making my own taco seasoning as opposed to buying pre-packaged because then I know exactly what’s in it, and can limit the amount of salt added.

Not only is it a healthier alternative than the store bought alternative, but it’s also easy to make with seasonings I usually have handy in the pantry.  Try making a bigger batch to store in an air-tight container for future use.

PREP TIME: COOK TIME: TOTAL TIME: YIELD: 1
Ingredients:
  • 1 tbsp chilli powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp sea salt
 Directions:
  1. Combine all ingredients.  Use immediately or save in air tight container for future use.
sweetchillisauce

Sweet Chilli Thai Sauce

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Slow cooker chicken and rice was on the menu for dinner tonight, though it needed something to make it interesting– Sweet Chilli Thai Sauce.  Now I didn’t actually have any, nor was I going out to buy any- so I modified a recipe to suit what pantry ingredients I did have.  The result was a fantastic sauce!

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This would be great with fresh ginger, garlic, and chillies as well- but still great with pantry-friendly ingredients.

PREP TIME: 5 min     COOK TIME: 15 min     TOTAL TIME: 20 min     YIELD: 1 cup
Ingredients:
  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 1/2 cup sugar
  • 1 tsp ground ginger
  • 2 tsp garlic powder
  • 1 tbsp red pepper flakes (or to taste)
  • 2 tsp ketchup
  • 2 tbsp cornstarch
Directions:
  1. Combine water and vinegar in saucepan, bring to boil over high heat.
  2. Stir in sugar, ginger, garlic, red pepper flakes, and ketchup.  Simmer for 5 minutes
  3. Stir in cornstarch.
  4. Remove saucepan from heat, use as desired or transfer to sealed container and refrigerate until needed.