Zesty Condiment Creations for your Summertime BBQs

We here at POTHOS are sure that many of you spent your 4^th of July outside in the sun, grilling up something delicious.

However, in addition to your Independence Day delicacies, we’ve decided that this blog will be dedicated to continuing your culinary adventures with a couple recipes from our residential foodie, CEO of POTHOS, Michael Patton.

Always keep cooking and always try something new. Remember, we’ve got a whole summer of sunshine and great food ahead of us!

Try these homemade variations on common condiments to spice up any barbeque or dinner party.

Homemade Ketchup

Ingredients

4 pints ripe grape tomatoes, cut in half

2 cups red wine vinegar

2/3 cup brown sugar

4 teaspoon sea salt

2 teaspoons black pepper

¾ teaspoon Worcestershire sauce

(remember, quality of ingredients make a big difference in final product so use the best quality)

Preparation

In skillet, simmer tomatoes, vinegar, sugar, salt & pepper until thick (20 – 25 minutes)

Puree until smooth, strain, stir in Worcestershire sauce, chill completely overnight

Yields about 2 cups of your own brand of ketchup!

Homemade grainy mustard

Ingredients

¼ cup brown mustard seeds

¼ cup yellow mustard seeds

½ cup white wine

1 teaspoon sea salt

Preparation

Please seeds in medium bowl, stir in wine and ½ cold water. Cover and let stand overnight

Puree mixture until you reach desired consistency and refrigerate again for 24 hours.

Yields 1 ½ cups

So the next time your wise guy uncle asks if anyone remembered to bring the condiments for his 4^th of July frankfurter, break out these lip smacking flavor enhancers and impress the family!