Please keep in mind that these are just basic recipes. Spices, seasonings, sugars, and vinegars can be adjusted to suit your individual taste preference. This mediocre list does not even begin to scratch the surface of all the condiments that you can make out of the garden “extras”. Just think of all the scrumptious fruit and nut spreads, garlic and chili pastes, salsas and salad dressings to make. You can use such creativity with making condiments from garden extras. Especially with the “Waste makes haste” sort of mind-set. This is also a great way to avoid artificial ingredients and corn syrup.
Tomatoes that are half bruised or pest ridden are still useful for ketchup! Just cut off the bad parts and process in the food processor. Fill a stock pot with your freshly processed tomatoes and cook down until you cut the liquid by half. (Or if your impatient like me, just add a can or two of tomato paste until you have the right consistency of ketchup. Then add 1/4 cup each of vinegar, brown sugar, and white sugar. Now add 1/2 teaspoon each of garlic powder, paprika, salt, dry mustard, and onion powder. Cook on medium heat for about a half an hour. Allow to cool and store in air tight containers or old ketchup bottle and refrigerate.
Mustard (colored yellow) comes from the mustard plant Sinapis alba. From seeding to harvest usually requires about 4 months in the US. Pods should be air-dried in a warm place for about two weeks. Spread them out on a fine screen. Once dry, crush the pods to remove the seeds and hulls. Then use a coffee grinder to grind up the seeds until you get a fine powdery consistency. (You can also buy mustard seeds or powdered mustard in bulk) When you reach about 1/2 cup mustard powder, add ¼ cup vinegar and ¼ cup water. Season lightly with salt and turmeric. The turmeric will make your mustard a nice yellow color.) Cook over medium heat for about 30 minutes or until the right texture is created.
Easy Versatile Mayonnaise
Use leftover herbs, green onions, garlic, or jalapeños to make delicious specialty mayonnaise. Just put the following ingredients in your food processor: 2 eggs, 2 tablespoons white vinegar, 1 1/2 cups olive oil, dash of salt, dash of mustard powder, and your choice of leftover herb or spice combinations. This will keep in the refrigerator for about two weeks. For sensational ranch dressing, make the mayo and then add a few tablespoons of sour cream and a few pinches of dill, parsley, chives, onion powder, and garlic.
Mock Soy Sauce
Fresh chopped ginger root (actually the rhizome) is used for this recipe. Ginger is a tropical plant and likes plenty of sun and water. Start the plants indoors. It’s very pretty to look at too. Just dig up clumps, or plant in large containers or tubs. Cut rhizomes and peel and chop the ginger. This recipe is great for those with soy or wheat allergies. I found this recipe on allrecipes.com when looking for something to make with fresh ginger. Combine the following and cook on medium heat for about 15 minutes: 4 tablespoons MSG free beef bouillon, 4 teaspoons balsamic vinegar, 2 teaspoons dark molasses, 1/4 teaspoon ground ginger, 1 pinch white pepper, 1 pinch garlic powder, and 1 1/2 cups water.
Easy Cocktail sauce
Horseradish is grown for its spicy roots. You can grow it as a perennial in zone 2-9 in the US. Dig up the plant to harvest the roots. Just be sure to leave a chunk or two in the ground and it will come back the following year! If you have a small yard like me, I recommend planting these in containers as they can spread and take over. Combine 1 1/2 tablespoons grated horseradish, 1 teaspoon brown sugar, 1/4 teaspoon lemon juice, and ¼ cup ketchup. Mix well and refrigerate.
Easy Tabasco hot sauce
You can only eat so many stinging hot peppers, right? Make this condiment with all of those extra peppers! 36 Tabasco peppers — or other long hot red peppers, 1 clove garlic, 1 tablespoon sugar, ½ teaspoon salt, 1 teaspoon horseradish, 1 cup hot vinegar, and 1 cup water. Add water to the peppers and garlic. Cook in a medium pan until tender, then press through fine sieve. Add all other ingredients and simmer until blended. Pour into hot ball jars; seal at once. The sauce may be thinned – as used – with either vinegar or salad oil. From : The Ball Blue Book Vol. X, 1947
Easy Barbeque Sauce
2 cups Ketchup recipe above with these extras: 3/4 cup water, 1/3 cup apple cider vinegar, 4 tablespoons light brown sugar, 4 tablespoons honey, generous sprinkles of black pepper, cayenne pepper, onion powder, dash of dry mustard powder, and a squirt of worcestershire sauce. Combine all ingredients. Bring mixture to a boil, then reduce heat. Cook, stirring frequently for about an hour.
Easy Pickle Relish
Got some extra cucumbers? This is a yummy relish. 4 cups cucumbers, 1 large onion, 1 large red pepper, ½ teaspoon salt, 1 cup sugar, 2 cups cider vinegar, generous shakes of celery seed, mustard seed, and garlic. Add water just to barely cover. Simmer for 30 minutes over medium heat. Cool and store in fridge in air-tight container. Allow this to sit for a week or two for the flavors to develop. This will last a long time!
Easy Tartar Sauce
Make basic mayo recipe above, then just add a couple of tablespoons of the pickle relish.
Have fun getting creative with condiments.