Condiments





It was me and Elisha's birthdays recently, she was two and I was... (ahem). Isn't she gorgeous?

In celebration we had a BBQ, and a few people have asked about my GAPS legal ketchup and the BBQish sauce that I served.

They're both really easy to make, so here are the recipes.

Ketchup:

500g passata (homemade if possible, but if not just check for one that is, preferably organic, tomatoes with no added ingredients)
2 bay leaves
3 tbsp apple cider vinegar (raw, organic, with a mother if possible)
Honey, salt and pepper to taste

The nature of homemade passata is that it will taste different depending on the tomatoes used, so you will need to taste it to decide how much honey to use. I use somewhere between one and three tablespoons.

Method:
Place passata, honey, bay leaves and salt in a pan and bring to the boil, stirring constantly.
Allow to simmer for an hour or two until thick (a slow cooker without the lid works well).
Allow to cool.
Stir in your apple cider vinegar (allowing the mixture to cool first means you keep all the good stuff in your apple cider vinegar alive) and pour into a clean jar.

That's it.
On to the BBQish sauce.

In all honesty this sauce was a bit of a mistake, but one that tasted good! I was making BBQ sauce from memory and somewhere I merged into a hoisin sauce recipe. It's yummy, but the name BBQ sauce would definitely be misleading...

2 onions (chopped)
Juice of two limes
1 tbsp peanut butter
2 cloves of garlic
4 tbsp honey
3 tbsp soy sauce

Place the onions in a pan with a small amount of butter and cook over a low heat until soft.
Throw onions, garlic, lime juice and soy sauce into a blender and blitz until smooth.
Return to the pan and stir in peanut butter and honey over a low heat until well combined.
Cool and pour into a clean jar.

Easy Peasy.
Have a nice, chemical and sugar free, BBQ!

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