Making Your Own Condiments

Recipe: Ketchup

Difficulty level: Tricky

What you’ll need:
3 pounds ripe tomatoes
¼ cup white wine vinegar
¼ cup sugar
2 cloves garlic, minced
¼ cup onion, minced
1 tablespoon black pepper
1 tablespoon salt
½ teaspoon ginger
¼ teaspoon cinnamon
Food storage container

How to make it:
1. Chop the tomatoes and put them in a saucepan with half the vinegar and a pinch of salt. Bring to a boil and cook for about 5 minutes, mashing the mixture with a spoon or fork.
2. Strain the liquids into a saucepan. Strain the solids into another saucepan by pressing solids through the strainer – leaving the seeds and skins. Add sugar to the solids.
3. Add all the remaining ingredients to the liquids, and simmer over low heat – stirring occasionally – for at least 15 minutes or until mixture begins to thicken.
4. Strain into the solid mixture, and simmer for 5 minutes more. If the mixture is still too chunky for your liking, give it a few pulses in a food processor or blender.
5. Taste your ketchup and add additional seasonings as needed. Some people like more vinegar, more sugar or more spices. The best thing about homemade ketchup is that you can customize this yourself! Store your mixture in the refrigerator for up to 3 weeks.

Recipe: Italian dressing or marinade

Difficulty level: Easy

What you’ll need:
2 cups olive oil
¾ cup red wine vinegar
½ cup grated parmesan cheese
2 cloves garlic
½ teaspoon whole black peppercorns
2 teaspoons fresh or dried herbs
Food storage container

How to make it:
1. Mince the garlic and add to a large mixing bowl.
2. Add oil, vinegar, cheese, peppercorns and the herbs of your choice (try oregano, basil, rosemary or thyme).
3. Whisk all the ingredients together and pour into the container of your choice. Store in the refrigerator for up to 2 months.

Recipe: Mustard
Difficulty level: Easy

What you’ll need:
5 tablespoons whole mustard seeds
½ cup mustard powder
½ cup water
2 tablespoons apple cider vinegar
2 teaspoons salt
2 tablespoons horseradish
Food storage container

How to make it:
1. Grind the mustard seeds in a coffee or spice grinder for a few seconds. Do not fully grind your seeds.
2. Pour the seeds into a bowl and add the mustard powder, salt and horseradish and stir.
3. Add the vinegar and water and mix well. Pour mixture into the container of your choice and store in the refrigerator for at least 12 hours before serving. Keep your mustard in the fridge for up to 2 months.

Recipe: Mayonnaise
Difficulty level: Moderate

What you’ll need:
2 pasteurized organic eggs (since eggs will be raw, it’s best to go for pasteurized and organic or farm-fresh)
2 teaspoons lemon juice
1 ½ cups olive or canola oil
1 teaspoon salt
A pinch of mustard powder
Food storage container

How to make it:
1. Separate the yolks from the whites, and put the yolks in a food processor (save the whites for a tasty omelet). Add mustard powder and salt and blend.
2. While the processor is running, slowly add the oil. Try to add the oil as slowly as possible so the mixture will not separate.
3. Add the lemon juice and continue processing until you reach the proper consistency, about 2 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.

Recipe: Peanut Butter
Difficulty level: Easy

What you’ll need:
1 pound shelled and skinned peanuts, roasted
1 teaspoon salt
1 teaspoon honey
1 teaspoon oil
Food storage container

How to make it:
1. Put the peanuts, honey and salt into a food processor and process for 2 minutes.
2. Scrape down the sides of the bowl, and continue processing while slowly adding the oil of your choice (peanut oil or vegetable oil works best).
3. Process until smooth, about 2 minutes. Taste your peanut butter and add a little more salt or honey if desired. Scoop out the homemade goodness and store in the refrigerator for up to 2 months.