All Entries in the "Sauce" Category
Applesauce for Home Canning
Due to the great response to the home canning workshops organised by the Richmond Food Security Society, Arzeena and Karen decided to hold three more workshops on home canning. This time, it’s home canning apple sauce as it’s the season for apple harvest.
The apples we used were donated by various sources which include groceries stores and people’s backyard who has planted apple trees. You dont have to use perfect apples, just trim off the bruises.
Ingredients
- 12 to 14 pounds apples, roughly chopped; peeled and cored if desired
- 3 cups sugar (optional)
- 4 tablespoons lemon juice or 2 teaspoons citric acid, dissolved in 2 tablespoons hot water
- ground spices like cinnamon, nutmeg, cloves, cardamon and allspice for flavoring (optional)
- 8 x 500 ml jars
Applesauce is a great snack especially for kids and babies. It is also a good substitute for fat in baked goods. Substitute half of the fat in baked goods for a reduced fat diet. It is not advisable to substitute all the fat in baked goods as the result will be denser and chewier and not as tender as those baked with fat. To use the applesauce to substitute for fat, the applesauce must be of a thicker consistency.
Applesauce can also be used as a savory glaze on poultry. Season the applesauce with thyme or rosemary and salt. Glaze on roast chicken about half way through the roasting time.
A thicken applesauce can also be used as a filling for cake like swiss roll or used as a spread for your toast.
Red Salsa
Blanca also made a Red Salsa in the South Arm Community Kitchen. The primary ingredient in the Red Salsa is tomatoes which give it the red colour. However, the day we made the Red Salsa, it did not turn out very red as the cilantro’s green colour seemed to dominate the red of the tomatoes.
The Red Salsa can be made just like the Green Salsa, i.e., boil the ingredients first, then blend and reboil. However, Blanca showed us another way which blends the ingredients first, then boil.
Ingredients
- Tomatoes, cut into quarters
- rough chopped onion
- chopped cilantro
- serranos (optional)
- salt to taste
Green Salsa
Blanca made two types of Green Salsa to serve with her Homemade Tortillas. One of the Green Salsa is plain while the other Green Salsa has avocado added to it. The avocado adds creaminess to the Green Salsa. If you like this recipe, you should also check Blanca’s recipe on Red Salsa too.
The green salsa can be made with both red and green tomatoes or only with green tomatoes.
Green tomato is also called tomatillo. It is also known as husk tomato, husk cherry, Mexican tomato, jamberry or ground cherry. Tomatillo in Mexico means ‘little tomato’. The tomatillo fruit is surrounded by a paper-like husk, hence the name husk tomato. Tomatillos are the key ingredient in fresh and cooked LatinAmerican green sauces.
Ingredients
- Green tomato
- Red tomato (optional)
- Cilantro
- Serranos chili
- rough chopped onion
- salt to taste
Making Pizza from Scratch: Pizza Sauce (Part 2 of 5)
Carol and Margaret were incharged of making the Pizza Sauce in the South Arm Community Kitchen for seniors. This recipe is adapted from Gourmet. It makes about 2 1/2 cups of Pizza Sauce.
Ingredients
- a 28-oz can crushed tomatoes in puree (about 3 1/2 cups)
- 3 tablespoons olive oil
- 1/2 teaspoon dried oregano
- salt to taste
Instructions
- In a large non-reactive saucepan, bring the tomatoes puree and oil to a simmer.
- Simmer, uncovered, stirring occasionally for 20 minutes or until the sauce is reduced to about 2 1/2 cups.
- Season the sauce with salt and cool to room temperature.
- The sauce can be kept in the refrigerator, covered for 5 days.
