With Labor Day coming up, we want to know what zesty homemade condiments you'll be marching out at your picnics and barbecues. We're thinking savory here, but that could mean anything from fresh salsa verde to homemade ketchup. If you can slather it on a sandwich or spoon it over grilled meat, it's fair game.
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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3 whole cups of apple cider vinegar. Watch your nose!
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As always, we deftly turn a one-person job into a two-person job.
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Onion powder is a crucial ingredient.
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Apparently, Tabasco also requires two people to measure.
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In goes some brown sugar -- but not too much!
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We used Heinz ketchup, but if you make your own at home, by all means use that.
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1 teaspoon of black pepper is a lot to grind.
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But so worth it.
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The sauce bubbles slowly on the stove, thickening and becoming darker.
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Serious business.
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You must wear gloves or wrap your fingers in plastic wrap while cutting these peppers! They are HOT!
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This palm sugar comes in a plastic bag, inside a container. Yep, it's that sticky.
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The peppers and garlic macerate overnight in white vinegar and a little salt.
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In goes the palm sugar. You'll need to wash your hands after digging it out of the measuring spoon!
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A mere 5 minutes on the stove keeps the peppers fresh and vibrant.
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After they're cool, edamame2003 has you puree the peppers for a full 5 minutes in a blender. We were skeptical, but the sauce really does change in color and texture over that time.
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Who knows what's going on here. Better not to ask, really.
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Pressing the sauce through a fine sieve is surprisingly quick, and worth the extra dishes.
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Who would choose the store-bought stuff over this?
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