A Life, Lived

Chili Sauce

This is an old family recipe . . . one I confess I do not love. My mother, on the other hand does. She was moaning the other week about not having had the time of the energy to make a batch this year. I question that because if we have had anything during the pandemic it is time!

Whatever - Paul and I went off to the market to purchase the necessary ingredients (the tomato lady said we were 'saints' for doing this thankless task LOL). Later that day we spend the afternoon chopping, cooking, and processing 8 pints of Chili Sauce.

Of course it proved to be the hottest day of the fall.

I'm used to a spicier chili sauce. I think many people are these days with Sriracha, Tabasco, salsa and other hot sauces. This is one of those old recipes from a time when there were no Asian hot sauces and spicy wasn't a thing. It is a sweet sauce with flavour from the spices. While there isn't heat there is plenty of flavour.

Mom said it was good so I guess we did OK with something we don't like. :-)

Chili Sauce

30 ripe tomatoes (8 lb) about a level 6 quart basket or 2-3litre baskets
2 ½ cups chopped onion (5-6 medium cooking onions)
2 ½ cups chopped sweet red peppers (4 or 5 medium)
1 large bunch celery, chopped finely
1 ½ cups white sugar
2 Tbsp. salt
4 cups cider vinegar
1 Tbsp. whole cloves
3 Tbsp. whole allspice
½ – 1 Tbsp. celery seed

Blanch tomatoes in boiling water (about 2 – 3 minutes). 

Spoon tomatoes  into ice cold water and peel, core and cut into pieces.  Place in a large pot.  Add the onion, peppers, celery, sugar, salt and cider vinegar and mix well. 

Tie the cloves, allspice and celery seed loosely in a cheesecloth bag and immerse in mixture. 

Cook, uncovered, on the stove over medium high heat until it boils down and thickens to a desired consistency (about 2 – 2 ½ hours).  Stir frequently. 

Remove from heat and remove the spice bag. 

Ladle into hot, sterile jars and seal immediately.  Process for 15 minutes in caner.

Red Pepper Jelly

With red peppers plentiful and inexpensive, now is the time to make that Red Pepper Jelly for those holiday appetizers and gifts. Served on crackers with Cream Cheese or as a garnish on those tiny quiche it is always a hit. We also love red pepper jelly served with grilled sausages. It also makes a great glaze for a pork tenderloin, hot wings, or salmon.

Whatever you do, don’t forget to wear gloves when you chop the peppers. I learned the hard way that even mild bell peppers, if you chop enough of them, will burn your bare skin, not to mention more sensitive areas like eyes and lips. Not fun.

Red Pepper Jelly

2 cups finely chopped red bell peppers
5 1/2 cups sugar
2/3 cup red wine vinegar
1/2 cup water
1/2 cup lemon juice
1 or 2 finely chopped jalapeno peppers *
1 pouch liquid Certo

*If you're not a fan of heat, you can use 1/2- 1 teaspoon Tabasco Sauce may be substituted for the Jalapeno pepper.

Cut open and take seeds out of 2-3 red bell peppers and the Jalepenos.

Chop fine in food processor or blender.

Place peppers, sugar, red wine vinegar and water in large dutch oven over high heat.

Heat and stir until it boils.

Remove from heat and let stand for 15 minutes.

Place pot back on heat and reheat to boiling.

Add lemon juice and liquid Certo and Tabasco Sauce stirring well.

Bring to a full rolling boil and boil 1 minute.

Cool 5 minutes, stirring occasionally

Pour into clean, hot 1/2 pint canning jars

Top with hot lids and screw bands

Quick Pickled Red Onions

If you haven't tried pickled red onions you have been missing out. Pickling transforms raw red onions from pungent and crunchy to irresistibly tangy and crisp.I add some red pepper flakes for extra spice and a splash of maple syrup or honey to round out the other strong flavors.

These onions are the perfect condiment for tacos, burgers, salads, and more. The best part?

These quick-pickled onions are ready to serve after a brief 30-minute cooling period. Start your meal prep with these onions, and they’ll be ready to go by the time the rest of your dinner is ready.

They store well in the refrigerator so you can always reach in and grab the jar to add some extra deliciousness to a sandwich, salad, or other dish in need of a 'pick me up'

Quick Pickled Red Onions

1 medium red onion, very thinly sliced
½ cup water
¼ cup distilled white vinegar
¼ cup apple cider vinegar or additional white vinegar
1 ½ tablespoons maple syrup or honey
1 ½ teaspoons fine sea salt
¼ teaspoon red pepper flakes (optional, for heat)

Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.

In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.

Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.

Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

Red Pepper Jelly

This classic pepper jelly is beloved for its sweet and sour combination, ruby-red colour and just a hint of heat. I like to give jars of this jelly as gifts because almost everyone likes it.

This is a beautiful accompaniment to cream cheese, Brie, sharp cheddar, Havarti, and, well, pretty much any of your favourite cheeses.  Having a jar of this and brick of cream cheese in your fridge means you can be perpetually ready for last minute guests.  Add some fruit or nuts and entertaining doesn’t get much easier than that!

It is also great with grilled meats - particularly sausages. I've also known people who use it as a glaze for meatballs.

Red Pepper Jelly

2 cups coarsely chopped, seeded red bell peppers
1 jalapeno, seeded and chopped
2 cups cider vinegar
6 cups granulated sugar
¼-1/2 tsp crushed chile flakes
2 pouches (each 3oz/85 mL) liquid pectin

Prepare canner, jars, and lids:

Place 12 4-oz jars in large canning pot or Dutch oven (ideally on a rack for easy removal). Add enough water to fill jars to the top and just cover them with water. Bring water to a low simmer (do not boil).

In separate sauce pan, cover lids with water and bring to a gentle simmer. Keep lids hot until you need them, then remove with tongs. Wash screw bands with soap and water and rinse thoroughly - do not heat them, you want to be able to handle them.

In blender or food processor, purée peppers and 1 cup vinegar until smooth.

In large, deep stainless steel saucepan, combine pepper puree, remaining 1 cup vinegar, sugar, and crushed chiles. Bring to a boil over high heat (it will bubble up significantly - use your largest saucepan!) Boil, stirring constantly, for 10 minutes. Stir in pectin and boil hard, stirring constantly, for 1 more minute. Remove from heat and quickly skim off any thick foam.

Quick pour hot jelly into hot jars, leaving ¼" headspace. Wipe rims of jars to ensure they are clean. Center lid on jar and screw band on until fingertip tight (don't over-tighten).

Place jars in canner, ensuring they are completely covered with water. Bring to a boil, put lid on canner, and process for 10 minutes. Remove canner lid and turn off heat. Wait 5 minutes, then remove jars, keeping them as straight as possible, to a flat surface where they can sit for 24 hours. Don't dry them at this point, any water on the tops will evaporate on its own.

After 24 hours, check all lids for seal - you should hear them popping quite quickly as they seal, and the lids should not flex when pushed after 24 hours. If any have not sealed, store in the fridge and use within a month. Canned jars are best used within a year.

Roasted Salsa Verde

A basic salsa verde made with simmered tomatillos and cilantro.

There is nothing basic about this!

This salsa verde is fresh, bright and not too salty like those store-bought versions. I tried making it with raw tomatillos, but they’re borderline sour. Roasting them really brings out their best side. Tomatillos look like small green tomatoes with husks, but they aren’t tomatoes—they’re cousins. I’ve had an easy time finding them at grocery stores lately.

Some purchased roasted tomatillo salsas I’ve tried taste too roasted/smoky (artificial flavourings, anyone?), but not this one. You can also control just how roasted those tomatillos get when you roast them yourself. I think it turned out just right with the times specified in the recipe below.

Roasted Salsa Verde

4 lb. tomatillos, husks removed
2 medium-size white onions, each cut into 8 wedges
2 jalapeño or serrano peppers
6 garlic cloves, peeled
1⁄2 cup lime juice (about 6 limes)
1⁄4 cup coarsely chopped fresh cilantro leaves
2 tsp. salt
1 tsp. black pepper

Preheat oven to 425°F. Arrange tomatillos, stem side down, on a large rimmed baking sheet lined with aluminum foil. Place onions, jalapeño peppers, and garlic on prepared baking sheet. Bake at 425°F for 15 minutes or until garlic is softened. Remove garlic from baking sheet. Bake onion mixture 15 more minutes or until onion is tender and tomatillos and peppers are slightly charred. Remove from oven and cool slightly. When peppers are cool enough to handle, remove stems and seeds.

Process roasted vegetables and garlic, in batches, in a food processor until smooth. Transfer to a 4-qt. stainless steel or enameled saucepan. Stir in lime juice and remaining ingredients. Bring to a simmer. Remove from heat.

Ladle hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.

4. Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Quick Pickled Radishes

Today I’m sharing my new favorite condiment. I’ve been putting radishes on lots of things lately because they lend a lovely bite without overpowering other flavors like, say, raw onions can. Their pickled counterparts pack a spicier, vinegary punch. These crisp, spicy radish pickles are super easy to make and liven up everything from tacos, burgers, salads, toast, sandwiches and more.

The nice thing about quick pickles is that they’re ready almost right away, but beware that boiling vinegar will stink up your kitchen. I’ve learned that the thinner you slice the vegetables, the sooner they soak up the flavors of vinegar and spices. I caved and bought a mandoline for such tasks—it makes super thin slicing quick and easy, but it’s also a good way to lose a fingertip. A sharp chef’s knife works well, too. Quick pickles keep well for a few weeks in the refrigerator, which is enough time for us to polish them off.

Quick Pickled Radishes

1 bunch radishes
¾ cup white wine vinegar or apple cider vinegar
¾ cup water
3 tablespoons honey or maple syrup
2 teaspoons salt
1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
½ teaspoon whole mustard seeds
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds

To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.

To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.

Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

Zesty Corn Relish

When I was a kid my aunt used to make wonderful corn relish which I enjoyed on hot dogs and hamburgers. From time to time I buy a jar of corn relish to try and relive those childhood memories but it is never as good. I suspect that is true of most childhood memories.

This summer we decided that we'd like to make some corn relish of our own. Many of the store-bought ones are rather sweet so we hunted for a recipe that was more on the savoury side . . . the corn is sweet enough without a ton of added sugars!

After exploring with google for a bit we found this recipe on a blog that was new to us - foodiewithfamily. The blogger described it like this:

Trust me. Once you've tried this, you're going to want shelves lined with crunchy, savoury, sweet, zippy, Zesty Corn Relish

OK. I was sold.

Last Friday I bought some wonderful looking corn at the market and on Saturday Paul shucked it all while I sliced, diced, and chopped the rest of the ingredients.

We made one small change to the recipe -I like a bit of onion in my corn relish so I added a cup of chopped onion.

The recipe itself was easy to follow and resulted in 7 jars of yummy looking relish. I didn't find it to have much heat from the jalapenos - this may because of the peppers we used to because they haven't had time to release their heat. We'll let the relish sit for a month or so to allow the flavours to come out before we open a jar.

 

Zesty Corn Relish

18 ears of fresh sweet corn on the cob
2 cups diced red bell pepper
1½ cups diced green bell pepper
½ cup minced fresh jalapeno
¼ cup minced garlic
2 tablespoons coarse Kosher salt
4 teaspoons dried mustard powder
4 cups cider vinegar
1 cup water
⅔ cup light brown sugar

Sterilize at least 8 pint jars (you may only use 6, but it's better to have too many jars ready than to have to sterilize more jars while your relish waits!).

Shuck the corn and carefully remove the silks. Stand each ear of corn sturdily on its end on a cutting board and use a sharp knife to remove the kernels. Discard the cobs.

In a large stainless steel or other nonreactive pot, stir together all of the ingredients and bring the mixture to a boil, stirring occasionally. When it reaches a boil, reduce the heat to medium low and simmer for 20 minutes.

Ladle the hot corn relish into sterile jars, leaving ½-inch of headspace in the jar. Remove air bubbles, adjust corn and liquid level if necessary to maintain the ½-inch headspace. Wipe and clean the rim of the jars with a paper towel moistened with vinegar. Fix new two piece lids in place and screw the rings to fingertip tightness.

Put the filled, lidded jars in a canner, ensure they are covered by at least an inch of hot water, bring to a boil, and process for 15 minutes at a full boil, covered. When the 15 minutes are up, turn off the heat, remove the lid and let the jars rest in the water for 5 minutes before carefully transferring to a wire rack or a clean towel lined counter top.

Let them cool, undisturbed, for 24 hours. When they are completely cool, carefully remove the rings, wipe the jars clean, label (with sharpie or sticker), and store on a shelf in a place out of direct sunlight for up to a year.

Thai Basil Pepper Jelly

When I was searching for recipes that would help me use up the glut of Thai Basil this summer I discovered this one. The best thing about it was that the recipe called for a Thai Basil infused vinegar which used 2 cups of Thai Basil leaves. While that didn't use up the crop,it certainly made a dent in it!

You have to plan this one in advance - the infused vinegar requires two weeks of sitting prior to being ready. I left it for three weeks because I had some vacation in there. ;-)

Once I returned I purchased the rest of the ingredients and made the jelly.

I had a little leftover that didn't fit into a jar and let me tell you... it is amazing!  It's got the familiar look of pepper jelly but when you taste it, it's got this depth from the thai basil and then this creeping heat.  Oh man, this is a definite keeper!

Thai Basil Pepper Jelly

Thai Basil Vinegar

2 cups freshThai basil, cleaned, roughly chopped

1 qt. white vinegar

glass jar for storage

Put fresh Thai Basil and white vinegar in a jar. Place lid on jar, give it a good shake and let vinegar mixture sit at room temperature (in a cool, shaded spot) for 2 weeks. Shake the infusion up a little every couple of days.  After two weeks, strain vinegar and discard basil.

Jelly

2 cups green pepper, roughly chopped

1 cup fresh hot pepper, roughly chopped

1 cup red onion, roughly chopped

1/2 tsp dried basil

1 1/2 cups thai basil vinegar

6 cups sugar<
2 packets liquid pectin

Put vegetables in food processor and pulse until minced well.  

Pour into a large pot and add dried basil, 1 1/2 cup of thai basil vinegar and sugar in a large saucepan. 

Bring to a rolling boil and then add the pectin. 

Return to a rolling boil and stir constantly for 1 full minute. 

Turn heat to low and ladle hot jelly into prepared canning jars and process in a boiling water bath for 10 minutes.

Ginger Apricot Honey Jam

Last year the local aproicot crop was pretty well destroyed by a late frost killing off the blossoms. This year things were different and I was determined to make some jam when I spied ripe apricots in the market.

First I made some of the raspberry apricot jam which is my mother's favourite! There may be ajar in her future. :-)

I had plenty of apricots left over so I searched online for another jam to make. I found this recipe for Gingery Apricot Honey Jam and decided to give it a shot. I am glad that I did - the resulting jam is less sweet than others I have made and has a hint of spiciness from the ginger.

Gingery Apricot Honey Jam

10 cups of Apricots, pitted and diced small
2 cups of sugar
2 cups of honey
2 packages of no-sugar needed pectin
3 tbsp grated ginger
1 thin slice of ginger for each jar

Add apricots, ginger, sugar and honey to a pot. Boil until you can crush the apricots down into a jam-like consistency and the sugar is dissolved.

Add no-sugar needed pectin, bring back to a boil and let it hard-boil for one minute.

Take off the heat and ladle into jars. Before putting a lid on the jar, put one thin slice of ginger atop your jam.

Process in a boiling water bath 10 minutes.

Homemade Sriracha Sauce

Over the years we have become addicted to this brilliant red sauce based on a Thai condiment.

Sriracha is made from sun ripened chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chow mein or on anything else to give it a delicious, spicy taste.

It became popular here in NA when a Vietnamese immigrant recreated a favourite from back home and started selling it in the LA area. His version became so popular that many think David Tran's sauce IS Sriracha sauce.

For some reason I decided to try making it at home this year. It became a task for Paolo . . . one he attacked with gusto.

We used this recipe which we found posted on Serious Eats:

Homemade Sriracha Sauce

1 1/2 lbs red jalalpeños, stems snipped off, leaving green tops intact
6 cloves garlic, peeled
4 tablespoons light brown sugar
1 tablespoon Kosher salt
1/2 cup distilled white vinegar

Place jalalpeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.

Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.

Transfer chilies to jar of a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.

Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.

Here is the process documented in pictures: