BBQ Seasonings

Even though the weather may not reflect the season, summer is almost here! The next few months will be jam packed with barbecues and picnics. No barbecue is complete without hamburgers or hot dogs. I am a fan of veggie burgers and veggie dogs layered with delicious homemade condiments.



BARBECUE SAUCE
1. Combine 2 tablespoons of brown sugar, 1/2-cup vinegar, 1/2-cup water, 1-teaspoon salt, 1 small chopped onion, 1/8-teaspoon chili powder, 1/4-teaspoon Tabasco sauce, 1/2-teaspoon mustard, and 1 can of tomato sauce.  
2. Mix well.

DIJON MUSTARD

1. Combine 1 large chopped onion, 3 minced cloves of garlic, and 2-cup dry white wine in a non-aluminum pan.
2. Cook on low heat for 10 minutes.
3. Then let steep for 15 minutes.
4. Strain and discard solids.
5. To your flavored liquid, now add 4 oz. dry mustard, 1/4-cup honey, 1-tablespoon plain-flavored cooking oil, and salt to taste.
6. Simmer again, stirring constantly, while you evaporate it until it's thick enough to spread.

KETCHUP

Combine equal parts of water, strong Japanese soy sauce, and molasses. Add fresh or ground ginger, coriander, and pepper. Mix well.

PEPPER RELISH

1. You'll need 3 quarts of chopped cucumbers, 3 cups of chopped sweet green peppers, 3 cups of chopped sweet red peppers, 1 cup chopped onion, 3/4 of cup canning or pickling salt, 4 cups ice, 8 cups water, 2 cups sugar, 4 teaspoons each of mustard seed, turmeric, whole allspice, and whole cloves, and 6 cups white vinegar (5%).
2. Add cucumbers, peppers, onions, salt, and ice to water.
3. Let stand for 4 hours.
4. Drain.
5. Re-cover vegetables with fresh ice water for another hour.
6. Add spices to sugar and vinegar.
7. Heat to boiling and pour mixture over vegetables.
8. Cover and refrigerate for 24 hours.
9. Heat mixture to boiling and fill hot half-pint or pint jars leaving 1/2-inch headspace.
10. Adjust lids and use conventional boiling-water processing.