Homegrown A1 Inspired Steak Sauce

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  • Опубликовано: 21 окт 2024
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    Homegrown A1 Inspired Steak Sauce
    Ingredients:
    10 pounds heirloom tomatoes, chopped
    1 large onion, chopped
    1 head of garlic, peeled and minced
    1 cup apple cider vinegar (or infused vinegar in my case)
    1/4 cup raisins
    1/4 cup of Worcestershire sauce
    1 tablespoon Dijon mustard
    1 tablespoon ginger paste (or freshly grated)
    1/2 cup honey or more to taste (you can adjust this based on how sweet you want your sauce)
    2 tablespoons seasoning salt (I used Spicy Herbamare)
    1 teaspoon smoked paprika,
    1/2 teaspoon cayenne pepper
    1/4 teaspoon allspice
    Zest and juice of 1 orange
    Zest and juice of 1 lemon
    Directions:
    1. Roast tomatoes: I halved the tomatoes and roasted them flesh-side up to enhance moisture evaporation at 350°F for 30-45 minutes, then use a food mill to remove the skins and seeds (or into a blender, then strain through a sieve.
    2. Combine Ingredients: In a large saucepan or pot, combine the sauce, onion, bell pepper, and garlic. Bring the mixture to a simmer over medium heat, stirring occasionally.
    3. Add Flavorings: Once the onions are soft, add the remaining ingredients. Stir well to combine.
    4. Simmer: Reduce heat to low and let the mixture simmer gently for 1 to 2 hours, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking and burning.
    5. Blend: Allow the mixture to cool slightly, then transfer it to a blender or use an immersion blender to puree the sauce until smooth.
    6. Strain: For a smoother ketchup, strain the mixture through a fine mesh sieve to remove any remaining bits.
    7. Adjust and Preserve: Taste and adjust the seasoning if necessary. Once you're happy with the flavor, you can preserve the sauce by canning it according to safe home canning practices, or store it in the refrigerator for immediate use.
    This recipe should yield approximately 5 to 6 pints of ketchup. I used 9 half pint jars, plus 1 pint for the fridge. The exact amount can vary depending on the water content of your tomatoes and how much you reduce the mixture during simmering.
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