Home Made Ketchup Made Easy.

Fresh out of the pot and delicious.

Hey, it's summer right now, and it's time to grill and barbecue (yes, there is a difference) all over. Ketchup is one of the main condiments of summer, whether on a burger or hot dog or in your secret home made BBQ sauce.

Thing is,  I'm not a big fan of using commercial ketchup in something I use on my BBQ.... so I came up with something that is easy, uses ingredients that are inexpensive and for the most part already in your home. It keeps well in the fridge and makes an even better base for any tomato based sauce you can dream up. Give it a go!

You'll need:
1 796ml (26oz) can crushed tomatoes
1/2 cup brown sugar
1/2 cup white sugar
1 tbsp Kosher salt (makes a difference, trust me)
1/2 cup white wine
1/4 cup apple cider vinegar
1/4 cup white vinegar
1 tbsp. onion powder
2 tsp. garlic powder
1 tsp. celery seed, crushed to powder in a mortar or celery salt
1 tsp. mustard powder
1 tsp. Worcestershire sauce
1/2 tsp. ground cloves

Keep on hand: 1 box (liter) vegetable stock

Heat a small pot at medium low and add crushed tomatoes, wine, and vinegars. As they heat, add the remaining ingredients. Simmer until thickened, adjusting consistency with vegetable stock if needed.

Once desired consistency is achieved, take it off the heat and let it cool. Use right away or store in airtight container in fridge for up to two weeks. Can also be frozen (useful to have a vacuum sealer at this point.)

Salad... Ed's Eastern Carolina Cole Slaw.

Cole slaw - an excellent side or as a topping on pulled pork.
(borrowed image.)

Summer is coming and that means barbecue. Okay, maybe I'm jumping the gun a bit, because the snow isn't even all gone yet in my town. But that doesn't mean you can't enjoy summer flavors now. As you will see, I will be posting my recipe for Eastern Carolina pulled pork (indoor and smoker,) among other things. So enjoy the refreshing coolness of this dish alongside your favorite mains!

medium head of white cabbage (shredded)
1/2 small head red cabbage (shredded)
1 large or 2 medium carrots, peeled and grated
(or - bagged cole slaw mix, 2 bags 14 oz)
1/3 cup minced onion
1/3 cup apple cider vinegar
1/2 cup mayonnaise
8 cloves garlic, crushed
1 tbsp. pepper
2 tbsp. salt
1 1/2 tsp. celery seed

Mix all the ingredients in a bowl. Place in a fridge for at least three hours so the flavors meld. Stir and serve. 

Keeps in an airtight container for up to a week.