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SAUCES
(p3) HOME MADE
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for BBQ
Butters and Sauces
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Home Made Tomato
Sauce
You can add some tomato pulp
4 pkts Maggi Tomato Soup 4 cups cold water 2 cups
vinegar 2 cups sugar 1/2 x tsp ground cloves 1/4
x tsp cayenne
pepper black pepper.
Place ingredients in a saucepan, mix well. Bring to the boil,
simmer for 20 minutes stirring occasionally. Use hand wand to thicken Bottle
.
If tomato pulp used, store in fridge
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Home Made Tomato
Sauce
3.6 kg tomatoes 1 litre vinegar 125g salt 1 kg white sugar 1 pkt
Gregg's pickling spice (put into muslin bag) 1 kg apples 6 x onions
Cut up tomatoes, apples and onions Add all other ingredients. Boil 3
hours. Remove pickling spice. Use hand wand to thicken
Sieve
through colander then bottle and seal tightly
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Home
Made Tomato Sauce
3.6 kg ripe tomatoes, chopped roughly
1 litre vinegar 114g common
salt 2 tbsp pepper 25g pickling spice (in a muslin bag)
5 large onions,
chopped roughly 3 large apples, cored and chopped roughly 900g sugar 6
cloves garlic, chopped
Boil all ingredients in a large pot for three
hours.. Remove pickling spice and blend mixture. Bottle
into sterilised bottles
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Home
Made Tomato Sauce
3 kg tomatoes 250g onions 1/2 oz
ground ginger 1/2 oz cloves 2 oz salt cayenne pepper to suit taste.
Add a little water to stop burning and simmer/boil slowly for 2 hrs. Strain,
and
when cool add 300ml vinegar and 250g sugar.
Boil again until proper
thickness & bottle when cold.
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Homemade Plum Sauce
2.5kg plums, destoned 1
kg sugar 3 pints vinegar
6 tsp sea salt 1/2 tsp cayenne pepper 1 dsrtsp whole cloves 1
dsrtsp ground ginger.
Boil until pulp Strain and bottle.
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Homemade
Worcestershire Sauce
3 onions, peeled and chopped roughly 1 kg
brown sugar 2 tbs ground ginger 4 tbs salt 1 orange, sliced roughly
4.5 litre malt vinegar 1.3 kg apples, cored and chopped roughly 1/2 tsp cayenne pepper 2
tbs whole cloves
Put all ingredients in a large pot. Boil
slowly for three hours. Strain. Pour into sterilised
bottles. Store six weeks before use
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Homemade
Thai Sweet Chilli Sauce
Ingredients:
12 red chillies (sliced finely, seeds left in) 6 cloves garlic (crushed) 1/4 cup Asian fish sauce 2 cups sugar
11/2 cups white vinegar 1
tsp salt 11/2 cups
water.
Method:
Bring all ingredients to the boil
and reduce heat to a
simmer for 1 hour stirring often. The mixture should reduce to a syrup
consistency.
Seal in sterilised bottles when cold.
Refrigerate after
opening. The longer
you cook it the hotter the chilli taste is.
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Hot Sweet Chilli Sauce
Ingredients:
100g birds eye chillies
100g long red chillies 2 cups white vinegar
2 cups sugar
2 teaspoons salt 2 cloves garlic, chopped
Method:
Remove the stalk from the chillies.
Remove the seeds from half of the chillies for a milder sauce, or keep
them whole
Place the chillies, vinegar, sugar and salt on a blender .
Process until blended. Transfer to a saucepan and simmer for 15 minutes.
Add garlic and simmer for a further 5 minutes. Pour into sterilised jars
or bottles
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