Ketchup, barbecue sauce, chili sauce ... Make your sauces made in USA at home
Ketchup, we put it everywhere
Ketchup, this sauce sweet and sour that comes from across the Atlantic, is inspired by sauces Asian sweet and sour. Originally, it was a sauce macerated fish in vinegar. The first English recipes add mushrooms, nuts, cucumbers and oysters. The modern recipe is elaborated as early as 1870 in the United States when we add to it the sauce tomato and sugar.
At your house :
Cut the tomatoes, put them in a casserole with chopped onions, garlic cloves and celery. Cook for 30 minutes. Go to the grinder to get a grout. Pour into a saucepan, add the vinegar and spices and cook 45 minutes to halve and get a syrupy consistency. You can also mix the preparation.
Add the sugar and put back on the fire for 15 minutes. Pour into the jars and leave in the fridge.
To perfume the sauce ketchup, you can add caraway, 4 spices, chilli, mustard or sauce worcestershire.
Barbecue sauce, for meats
The sauce barbecue is the sauce which is traditionally poured on meat while it is on the barbecue.
At your house :
Peel and finely chop the onion with a little olive oil. Wash them tomatoes and cut them into quarters. Melt the onion in a pan with a little olive oil. Add them tomatoes and the ingredients (shallot, coulis tomatoes, 2 tablespoons of whiskey, 2 tablespoons of sauce soy, 2 tablespoons of sugar in powder). Simmer on low heat 15 min. Mix the preparation finely. Pass through a Chinese end.
The chili sauce, ouch it stings
When we hear the word chili, we immediately think of chili con carne but it is also a sauce pungent.
This condiment is made from peppers, sweet or strong. The sauce chile has local variants. In Quebec, the sauce chile is quite sweet, while in the United States, sauces Louisiana or Tabasco type are very pungent.
At your house :
Emerge them tomatoeschop the red peppers and green peppers into small pieces. Heat the oil in a saucepan and add garlic and onion. You can also put thyme and bay leaf. Then add salt, pepper and sugar and cook for 5 minutes over high heat stirring. Mix the mixture with lime juice and a tablespoon of water. Book fresh.
Tip: do not forget to sterilize your jars in a bain-marie before putting your sauces.
