Recipe CONDIMENTS from scratch with shopping list

Making any condiment from Stores in your preps is simple and easy if you have the ingredients on hand. Below is a copy of the attachment. There are the recipes and the shopping list of 56 ingredients.
Simply Scratch » Homemade Ingredients & Condiments

Ketchup
Ketchup (or catsup/tomato sauce) is the world’s most popular condiment, and goes along with almost anything.

Ingredients

• 340g (12oz) crushed tomatoes
• ½ cup brown sugar
• ½ tsp. powdered mustard seeds
• ½ tsp. salt
• ½ tsp. cinnamon
• dash of powdered clove
• 2/3 cup of water
• 4 tbsp. white wine vinegar
• dash of chili powder (optional)

Combine all the ingredients in a large bowl.
Stir until the sugar fully melts.
Place in a sealed container and leave in the fridge overnight.
Your Ketchup should last for about 3 weeks in the fridge.

Mayonnaise with egg

Mayo is the perfect addition for sandwiches and salads.

Ingredients

• 1 egg
• ¾ cup olive oil
• 2 tbsp. vinegar
• ½ tbsp. salt

Blend the egg, vinegar and salt for about 10 seconds.
Reduce the blending speed and slowly add the olive oil.
Blend on slow for 30 seconds until the mixture becomes thick.
Your mayo should last for about 2-4 weeks in the fridge.

Mayo without eggs

• 3 tbsp lemon juice
• 1/2 cup soy milk
• 1/4 tsp salt
• 1/4 tsp paprika
• 1/4 tsp mustard
• 6 tbsp vegetable oil

Blend on the lowest speed everything but the oil. Gradually - one drop at a time - add the oil until the mixture starts to thicken. You can also use a food processor if needed. Chill for thicker mayo and store in fridge

Mustard
Mustard goes along splendidly with ketchup and mayo, especially in meaty sandwiches.

Ingredients

• 1/3 cup mustard seeds
• 1/3 cup white wine vinegar
• 1 tbsp. maple syrup
• 1 tsp. turmeric
• ½ tsp. salt
• dash chili powder
• 1-3 tsp. horseradish (optional)

Combine all the ingredients but the horseradish, in a bowl, and let sit for 3 days in the fridge.
Blend the mixture until the texture is smooth and even.
If the mixture is too thick, add 2-4 tbsp. of lukewarm water.
Add the horseradish and blend again.
Your mustard should last for about 6 months in the fridge. (but it’s best in the first month)

“Thousand Island” Dressing
This famous dressing turns every salad into a party.

Ingredients

• ½ cup mayo
• 2 tbsp. ketchup
• 2 tbsp. horseradish
• 2 tsp. finely chopped onion
• ¼ tsp finely chopped garlic
• dash of salt
• 2-3 drops of Tabasco (optional)

Combine all the ingredients in a bowl.
Let the mixture sit in the fridge for an hour.
Your dressing should stay fresh for about 3-4 days in the fridge.


Barbecue Sauce

BBQ sauce is a staple addition to any meat dish, as marinade or as a condiment.

Ingredients

• 2 shallots, chopped
• ½ bell pepper, chopped
• 1 small jalapeno pepper, chopped
• 3 small tomatoes, seeded, chopped
• ½ tbsp. canola oil
• ½ tbsp. white pepper powder
• 1 tbsp. crushed tomatoes
• ¾ cup instant coffee (strong, no milk)
• 2/3 cup stock
• ½ tsp. powdered onion
• ½ tsp. garlic powder
• 2 tbsp. red wine vinegar
• 1 tsp. soy sauce
• 2 tsp. cumin
• hickory essense
• salt & pepper (to taste)

In a small pot, fry the onions and peppers on medium heat. Add salt & pepper.
Once the onion is translucent, add the tomatoes and cook for 5 minutes, or until the tomato juice had evaporated.
Add the crushed tomatoes and cook for another minute.
Slowly add the instant coffee, then all the other ingredients.
Turn the heat off and blend until the mixture is smooth.
Cook over a medium heat for another 15 minutes.
Your BBQ sauce should last for about 2-3 months in the fridge.

Sweet Chili Sauce

This Thai sauce can make any noodle dish taste better, or be used as a fun dip.

Ingredients

• ½ cup rice vinegar (or malt vinegar)
• ½ cup white sugar
• ¼ cup water
• 2 tbsp. cooking sherry
• 3 garlic cloves, crushed
• 1-2 tsp. chili powder
• 1½ tbsp. cornstarch, dissolved in 4 tbsp. of water.

In a pot, mix all the ingredients (except for the cornstarch) and bring to a boil.
Lower the heat to medium and let the pot simmer for about 10 minutes, or until the volume is halved.
Lower the heat and add the cornstarch. Stir for 2 minutes.
Remove from the stove and add sugar or chili if you’d like.

Your sweet chili sauce should last for about 2-3 months in the fridge.

Vinaigrette Dressing


The perfect dressing for green, leafy salads.

Ingredients

• ½ cup red wine vinegar
• ½ cup vegetable oil
• 1 garlic clove, crushed
• 2 tsp. White sugar
• 2 tsp. salt

Combine all the ingredients in a sealable jar.
Shake the jar well until everything combines.
Use immediately, but can last for up to a week in the fridge.


Dill & Garlic Dip
The dill & garlic dip is also a great salad dressing and a condiment for sandwiches.

Ingredients

• 1 cup mayonnaise
• 1 tbsp. garlic, crushed
• 2 tbsp. fresh dill, chopped
• 1 tsp. onion powder
• 2-3 tbsp. milk
• salt & pepper to taste

Blend all the ingredients until the texture is consistent.
Adjust seasoning to your liking.
This dip will stay fresh for about 1-2 weeks in the fridge.

Worcestershire Sauce

Not “real” Worcester sauce, but rather a quick and easy version. It goes great with meat dishes, salads, and of course – a good Bloody Mary.

Ingredients

• ½ cup apple cider vinegar
• 2 tbsp. Thai fish sauce
• 2 tbsp. honey
• 1 tbsp. molasses
• juice from one lime
• ½ tsp. ground clove
• ½ tsp. onion powder
• ¼ tsp. garlic, chopped
• ¼ tsp. chili powder

In a sealable jar, mix all the ingredients. Shake until everything is combined.
This sauce will stay fresh for about 1-2 weeks in the fridge.


Teriyaki Sauce

Teriyaki sauce is a must-have in any Asian meal.

Ingredients

• ½ cup soy sauce
• ¼ cup water
• 2 tbsp. sweet rice wine
• 1½ tbsp. brown sugar
• ¼ cup white sugar
• 1½ tsp. garlic, crushed
• 1½ tsp. ginger, crushed

In a small bowl, combine all of the ingredients. Pour into a skillet and cook on medium heat until the sugar has melted. This Teriyaki sauce will stay fresh for about 1-2 weeks in the fridge.Allow to cool.

Pesto
A delicious Italian sauce that can be used for anything from pasta dishes to meaty sandwiches.


Ingredients

• 2 cups fresh basil leaves, packed
• 2 garlic cloves
• ¼ cup pine nuts
• 2/3 cup olive oil
• ½ cup parmesan cheese, grated
• salt & pepper to taste

Put the basil, garlic and pine nuts in a food processor and blend until the mix is coarsely chopped.

Add ½ cup of olive oil and blend until the texture is smooth. Add the rest of the oil and the grated parmesan and blend until the sauce is consistent.If you have any leftover sauce, you can freeze it for up to 3 months.


Kalamata Olives Tapenade
A tapenade is an olive paste that adds a special and delicious flavor to any sandwich.


Ingredients

• 2 cups Kalamata olives, pitted
• 2 tbsp. capers
• 3 anchovies
• 1 lemon, juiced
• 2 garlic cloves
• 1 tbsp. thyme
• 1 tbsp. oregano
• ½ cup olive oil
• fresh ground black pepper

Blend all of the ingredients in a food processor. Adjust seasoning to your liking.Your tapenade will stay fresh for up to 1-2 months.


EDIT: gelatin I'd another great condiment for stores
Gelatin - most versatile protein | Survival Monkey Forums

 

^Cool.

 

Thank you, brings things from several different places into one concise place. Good condiments, and a little hot sauce will go a long way towards making your long term storage food eatable. I like the idea that they aren't loaded with dyes and preservatives as well.

 

Great post! Thank you!

 

This lady has really great stuff!!!

Mrs. Dash, Seasoning Salt, and Old Bay

I first got into making my own mixes when I learned how to make homemade taco seasoning. Things kind of snowballed after that, and I’ve been making most of our spice mixes ever since. Once you’ve given it a try, you’ll discover how much fresher they taste… and how much kinder they are to your wallet, too!

Homemade Mrs. Dash Seasoning Mix

Ingredients

• 1 tablespoon garlic powder
  1 teaspoon basil
  1 teaspoon marjoram
  1 teaspoon thyme
  1 teaspoon parsley
  1 teaspoon savory
  1 teaspoon onion powder
  1 teaspoon sage
  1 teaspoon black pepper
  1 teaspoon dried lemon zest (optional)
  ½ teaspoon cayenne pepper

Instructions
Combine all ingredients.
Store in an air-tight container.
Now, although we’re trying to cut the amount of sodium we consume, we’re not about to stop sprinkling it on meat before grilling. Steaks, burgers, ribs, chops — this, and some mesquite wood chips — add such an amazing flavor! What I haven’t told my husband, though, is that my version uses less than half as much salt as the commercial product. Sometimes what he doesn’t know is something he doesn’t need to know!

SAVORY SEASONING
Ingredients

• ¼ cup sea salt
• 1 tablespoon celery salt
• 1 tablespoon garlic salt
• 1 tablespoon paprika
• 1 teaspoon dry mustard
• 1 teaspoon onion powder
• ½ teaspoon ground oregano
• dash white pepper
• ½ teaspoon cornstarch (optional...helps make the mix easy to sprinkle)

Instructions

1. Combine ingredients in a blender or coffee grinder and whir for 5 seconds.
2. Store in an air-tight container or salt shaker.

Have you ever wondered why your home-boiled shrimp or crab cakes don’t have the same oomph as when you eat at a restaurant? Here’s the reason: Old Bay Seasoning. Now, the store-bought stuff really isn’t all that expensive but somehow I always forget to buy it. Once I had to whip up a homemade mix at the last minute I realized it tasted much fresher than what I was used to, and it was so easy to make that I now don’t even think about buying it anymore.


Old Bay Seasoning
That great Old Bay flavor using spices you already own. Sprinkle on seafood, chicken, scrambled eggs, popcorn, pizza... it's so versatile!

Ingredients

• 5 dried bay leaves
• 1½ tablespoon celery salt
• 1½ teaspoons dry mustard
• 1½ teaspoons black pepper
• ¾ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ½ teaspoon paprika
• ½ teaspoon ground red pepper flakes
• ¼ teaspoon mace

Instructions

1. Crumble bay leaves and whir them in a blender, coffee grinder or food processor until they're powdery. (A coffee grinder works, too.)
2. Measure 1 tablespoon of the bay leaf powder and add it to the other ingredients in an air-tight container.
3. Shake well.

 

Nice find. I like this because many of the spice mixtures you buy in the supermarket have stuff in them that you cannot pronounce. Her recipes are just plain spices.

 

I keep thinking about food stores and how to make them interesting to eat with a few inexpensive spices.
One of the least expensive places to buy bulk spices is
Gourmet spices, herbs, essential oils, potpourri, green tea - bulk and wholesale

I get a lot of the stuff I use for toothpaste, perfume and lotion from them.

 

Please stop linking me that place. I blew my budget on that place the first time you sent me there. So much great stuff at reasonable prices, love it.

 

I did this mix this weekend... its pretty dang awesome!

Italian Seasoning

• 3 tablespoons dried basil
• 3 tablespoons dried oregano
• 3 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon red pepper flakes

Put in a grinder and pulverize (NOTE: its all dried for easy storage)

 

Hmm I'm gonna have to update my list. I just found this for other condiment hacks
Condiment and Sauce Hacks - DIY Condiments | Survival Monkey Forums

 

I found a different recipe to make homemade ketchup. This one has molasses in it which is something we love adding to recipes in our house.

Homemade Ketchup
Prep Time: 15 Minutes
Difficulty: Easy
Cook Time:1 Hours
Servings: 32 Servings

Ingredients

• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 Medium Onion, Diced
• 1 can (28 Oz. Size) Peeled Whole Tomatoes
• 3 Tablespoons Tomato Paste
• 1/3 cup Brown Sugar
• 1 Tablespoon Molasses
• 1/3 cup Apple Cider Vinegar
• 1 Tablespoon Worcestershire Sauce
• 1/2 teaspoon Chili Powder
• 1/4 teaspoon Powdered Ginger
• 1/4 teaspoon Ground Allspice
• 1/4 teaspoon Cinnamon

Instructions
Heat a 4-quart sauce pot over medium high heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.

Add tomatoes, tomato paste, sugar, molasses and cider vinegar. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes. Add remaining ingredients and continue to simmer, uncovered for 45–55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.

Use an immersion blender to puree the ketchup. If you don't have an immersion blender, transfer it carefully to a blender or food processor and process until smooth. (Optional: Strain through a fine mesh strainer.) Chill in refrigerator for at least 2 hours. The ketchup will continue to develop flavor and thicken.

Enjoy on everything!

Notes:
1. Keep refrigerated in an airtight container up to a month.
2. Sweeteners and spices and be adjusted to taste.
3. Possible flavor additions: balsamic vinegar reduction, Sriracha, roasted garlic or roasted red pepper.

How to Make Ketchup

 

i wonder if I should have put those pdf downloads under resources?

 

Good idea. It is nice information to have.

 

I'm lazy, making ketchup and tomato paste from scratch takes a long time on the stove
this is a pretty good pressure cooker recipe for ketchup

Pressure Cooker Fresh Tomato Ketchup
Author: Laura Pazzaglia,
If you'd like commercial-quality smooth ketchup, simply pass through a sieve - but this is not necessary it's still plenty smooth when blended with and immersion blender.

INGREDIENTS
2 pounds plum tomatoes, sliced into quarters
1 tablespoon paprika
1 teaspoon salt
⅛ teaspoon cinnamon
⅛ teaspoon clove powder
⅛ teaspoon garlic powder
¼ teaspoon celery seeds
½ teaspoon dijon mustard
1 tablespoon honey
⅓ cup raisins
⅛ onion,
wedged 6 tablespoons apple cider vinegar optional: 1
tablespoon corn starch + 1 tablespoon of water

INSTRUCTIONS
Put all of the ingredients into the pressure cooker - except for the corn starch and water. Use a potato masher and squish everything (it won't truly mash because the tomatoes are not cooked) until enough liquid comes out of the tomatoes. If your pressure cooker base has a measuring scale, squish/mash until you get to the 2-cup or minimum liquid requirement mark. If your pressure cooker base have a mark and you don't feel comfortable eyeballing it, pour the liquid into a measuring cup to see if you've reached your pressure cooker's minimum requirement (usually 1½ cups). Close and lock the lid of the pressure cooker,.
Electric pressure cookers: Cook for 5 minutes at high pressure.
Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.

When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
Let simmer uncovered for 10 minutes until it is almost reduced by half (there is no need to stir).

If using, mix corn starch it with water into a slurry and pour into the tomato mixture. Using an immersion blender, puree the contents until smooth. Pour in a freshly-cleaned glass bottle or jar and sael. Let cool and refrigerated before using - it keeps in the refirgerator for about 6 months.

Read more: Ketchup from Fresh Tomatoes in Pressure Cooker Minutes! Ketchup from Fresh Tomatoes in Pressure Cooker Minutes! • hip pressure cooking

 

Well I learned somethingnew today. I though vanilla beans were only good for one ro 2 extractions for vanilla. Apparently they are good for up to 3 years
Perpetual Vanilla
Perpetual Vanilla
Perpetual Vanilla is made from organic Madagascar vanilla beans packed in a 5 oz bottle with instructions to make pure vanilla extract. This is the old-fashioned way of making extract - you split the three vanilla beans in half to expose the flavorful centers, fill the bottle with vodka and wait 4 weeks. Voila! Pure vanilla extract. Each time you use the extract simply refill with vodka. Perpetual Vanilla lasts 3+ years. Each bottle is hand dipped in beeswax and tied with raffia.

 

i need a good chili powder recipe... anyone have a good chili powder they make?

 

How about a pinto bean seasoning mix, anyone?

 

you need chili powder for decent pinto beans

Here is a basic recipe, I'll do some experimenting and get back on this

Chile Powder
Assemble the following ingredients:

For mildness and flavor:
4 Ancho chiles (dried poblanos) [see Chile Primer]
3 Dried New Mexico chiles
For heat:
3 to 5 Dried Chiles de Arbol or Cayenne
For flavor:
2 tablespoons cumin seeds, toasted
2 tablespoons garlic powder
2 teaspoons ground oregano (Mexican oregano, if you can get it)

Preheat your oven to 300F.

Remove stems and seeds from all the chiles. Cut each chile in half with scissors and flatten the pieces. Incidentally, good dried chiles will still have some moisture in them and be fairly pliable. Don't use dried chiles that are so dry and fragile that they shatter when touched. Chile ristras and wreaths are wonderful decorative accents, but the chiles dry out and lose their flavor.

Put the chiles in a single layer on a baking sheet and bake for 4 or 5 minutes. Remove the pan and check the chiles (they cool almost immediately). The smaller chiles will be toasted first, so remove them and set aside. Bake the larger pieces another 4 minutes and check again. The poblanos will be done last, but as portions of them toast, break them off and set aside returning the pan to the oven if necessary.
When all chiles are toasted and crispy, break each piece into two or three pieces and place in a blender. Pulse briefly until you have powder.

Toast the cumin seeds by placing them in a dry skillet over medium heat. Stir the seeds constantly being very careful not to let them scorch. When they are a few shades darker than the untoasted seeds, they are ready. Grind the toasted seeds with a mortar and pestle or with a rolling pin between two sheets of waxed paper.

Add the ground cumin, garlic powder and oregano to the ground chiles in the blender. Pulse a few more times to thoroughly mix the powder, and you're through. You should have about 1 cup of chili powder, depending upon the size of your chiles.

Of the many varieties and hybrids of varieties of chiles, these are commonly used in TexMex and Southwestern cooking:

Ancho
Anchos are dried poblano peppers. Wide and dark with a "raisiny" aroma.
Arbol
A potent Mexican chili pepper that's also known as bird's beak chile. The peppers begin life colored green, turning a bright red as they mature.
California or Anaheim Chiles
Mild, long green chiles; available fresh and dried, but usually bought as canned chiles.
Chipotle
Distinctive smoky flavor. Can be purchased dried or canned in a marinade called adobo. These chiles are actually smoked jalapenos

Guajillo
Reddish-brown in color, these beauties are moderately hot, smooth and spicy. They should be soaked in water longer than other chiles because of their tough skin.
Habanero
Reputed to be one of the world's hottest. Lantern shaped, red or orange. Said to have a unique, fruity aroma (I wouldn't know); use with caution.
Jalapeno
Named for Jalapa, the capital of Veracruz, in Mexico. Widely available, fresh, canned, pickled. Mild to hot. A staple in TexMex cooking.
New Mexico
Sweet, earthy flavor. Mild enough to add lots of flavor to a recipe without too much heat. When dried, they are identical in appearance to California chiles, but are hotter. Dark red, dried New Mexico chiles are the ones you see in wreaths and strings.
Poblano or Pasilla
Dark green, rather mild to medium-hot chiles, commonly used in chili, tamales or stuffed in Chiles Rellenos.
Serrano
Small (1- to 1-1/2" long), dark green and very hot. Available more and more in supermarkets.
Many chile fans belong to the "hotter the better" school. Those persons should seek out the truly fiery dried chiles such as the arbol, chiltepin, tepn, pequin and japons.

How to Peel Fresh Chiles
It is often necessary to peel the chile for cooking. Make a small slit in each chile near the stem so that steam can escape. Place chiles on a baking sheet under the broiler 3 to 5 inches from heat source. Broil, turning chiles with tongs, until they are evenly blistered, blackened even, on all sides. Remove, and place in a plastic or paper bag. Allow to steam in the bag for about 15 minutes. Peel from the stem end downward.

Another method (you can see what you are doing better, I think) is to use your stovetop. Place a wire rack over a burner, and roast the chiles, turning with tongs, until they are evenly blistered. Peel as directed above.

It is possible to reduce the heat in chiles by soaking peeled roasted chiles in salted water for several hours. Rinse chiles thoroughly before using. However, do not place roasted chiles in ice water, unless you don't mind it if they get soggy.

Chiles may be frozen for up to one year. It is a real efficiency to prepare a large quantity of roasted chiles and freeze them in individual packages. Chiles that have been roasted and then frozen are much more easily peeled. Whole, fresh chiles freeze very well, however. Wash, dry and place them in a single layer on a flat plate or cookie sheet. After freezing, place in plastic bags for freezer storage.

Dried chiles are usually soaked until soft, then pureed. To soften dried chiles, place them in a pan, cover with water and bring to a boil. Remove pan from heat and allow chiles to soak until softened (the skin may still feel papery and tough, but the pulp will be tender). Before pureeing, remove stems and seeds. Process chiles in a blender or food processor with only enough liquid to make a paste. Paste can be refined further by pressing it through a sieve.

Chile purists scorn the use of so-called Chili Powder found in the supermarket spice section. It is dark brown in color and may contain garlic powder, oregano, cumin and salt. Pure ground chile is deep red in color and imparts a far sweeter and more full-bodied taste to foods.

As you become more experienced in cooking with chiles, you will be able to substitute not only one variety for another, but dried for fresh, fresh for canned, and so forth, depending upon what is available. You may substitute chile powder for whole dried chiles in dishes calling for pureed chiles. Allow about one tablespoon of powder for each large chile.

Try these fresh salsas from Grandma's Cookbook:

• Pico de Gallo
• Tomato Salsa
• Rojo Salsa

Chile Peppers: Spice Your Dishes with Heat and Taste

 

More Info
Agriculture - New Mexico Chili Pepper Institute - Heat Chart | Survival Monkey Forums