CONDIMENT CONTAINERS WITH LIDS RECIPES

Steps:

• PREP/PREPARE
• Storage Of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this chili sauce should last 4 – 6 weeks in the fridge.
• Baked Garlic I love what baking does to garlic… it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more bulbs of garlic at a time, and then save them for when needed. Here is the recipe that I use… it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 If you do not wish to use baked garlic you can use raw; however, it is stronger, so for this recipe reduce the cloves from three to two, and grate or mince them into the sauce.
• Homemade Ketchup Okay, this may seem like a lot of time to spend on making ketchup; however, the time spent is well worth the flavor you get on the other side. Plus, since you’re making it from scratch, you can vary the ingredients to suit the occasion. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3
• Gather your ingredients (mise en place).
• THE SAUCE
• Add the vinegar and water to a saucepan over medium heat and bring up to a simmer. Add the remainder of the ingredients and continue to simmer for about 10 minutes.
• OPTIONAL THICKENER (SLURRY)
• If you want the sauce a bit thicker, mix the arrowroot, or cornstarch together with the water, add to the sauce, then allow to simmer an additional 5 minutes, as the sauce thickens.
• Allow to cool, then store in a non-reactive container in the fridge.
• PLATE/PRESENT
• Use in any recipe that requires a sweet/spicy chili sauce, or just place it at the table to use as a condiment. Enjoy.
• Keep the faith, and keep cooking.