|peachymater sauce in process|
i'm at it again making a sauce bbq, katchup, whatever you wish to call it, a thick tasty savory not too sweet sauce. sauce has been my 2o1o thing and let me tell you, as ms.hippychick says, it's a good good goodie goodie thing.
today's batch is made from a texas tomato, texas peach base with lots of other goodie goods - local flavor if you will. whatever you call it, i suggest you give it a try. you can save some big bucks if you make your own sauces. it's not that pricey. you can use roma maters which are often cheaper than most. if you can get yourself farm fresh maters, you're golden. the ingredients vary from person to person to day to day. use what's fresh. use what's local. use what you like.
the good news about your own secret sauce is that you'll know exactly what's in it. you can experiment and flavor to you own liking. sauce is a great gift to give and to share with friends and it takes less than a day to make so if you are the kind of folk that likes to share homemade, sauce might be just the thing for you!
- here's an idea -
get your buddies to make their own sauce then throw a neighborly frienderly sauceypants party. invite your homebrew buddies and do a mix and match beer to sauce event. i know i know who needs a reason to enjoy a good homebrew or a good sauce for that matter?
if you get a funky look, try it for the sell.
anyway, this batch has been at slow simmer for less than an hour and already in this short bit of time, ooh la la. i can tell it's going to be one of those hello! i think i love you batches.
- warning about the hippychick saucypants recipe -
i measure nothing myself so all below listed measurements are approximate and everything else is felt by my hippychickerly passion for the sauce. so all you've got to do is find your inner saucy passion and go for it!
- good luck -
in this batch of hippychick's peachy mater secret even to herself sauce
- fresh maters
- about 10 lbs
- hippychick's sun dried maters
- about 2 cups
- sliced peaches
- about 3 lbs
- *apples are a great option too!
- hippychick's sun dried peaches
- about 2 cups
- two heads mooshed with a knife
- hippychick's honeybee's honey
- 2 cups
- worcestershire sauce
- apple cider vinegar
- 1 cup
- balsamic vinegar
- 1/2 cup
- juniper berry
- salt de mer
- black pepper
- gumbo file
- ground coriander
- ground celery seed
- ground mustard seed
- low sodium soy sauce
- brown sugar
- 1 cup
- bay leaf
- cayenne pepper
- smoked ancho pepper
- onions* i was out this round but i usually add two large yellow onions chopped to the mix
- bourbon - i'll be flavoring up the sauce with a bit of this lovely lovely once thickness has been reached - saving the best for last i am, i am.
- cut the maters and the slice the peaches
- toss them in a big big pot
- add the rest of the ingredients listed about to your preference
- slowly bring the mix to a slow simmer stirring frequently so bits don't stick to the pot
- allow the sauce to simmer for hours and hours and often three plus hours until the sauce reaches the consistancy of katchup or a bit looser if you like your sauce that way.
once it reaches it's proper thickness or thinness depending upon who you are...
- throw it in a blender and/or food processor if you like things smooth
- mash it with a potato masher if you prefer your sauce a bit lumpy - like me!
- bottle up your sauce and enjoy
- if you wish to save your sauce for later eating, either freeze or process in canner and/or pressure cooker following instructions given by the manufacturer.
- *note - do not water bath process in the case that you cut the sugar and/or the vinegar. you will not have a sauce acidic enough to process in a water bath. you will need to process in a pressure cooker as you would for non-acidic goods.
photos will be posted in the a.m. - she's a brewing privately at present
try it! enjoy!