To Top it Off

Homemade Ketchup

2 Tbsps. olive oil

4 cloves garlic, minced

1 medium onion, diced

10-12 whole tomatoes, peeled or 1 28oz can peeled whole tomatoes

3 Tbsps. tomato paste

cup brown sugar

1 Tbsp. molasses

cup apple cider vinegar

1 Tbsp. Worcestershire sauce

½ tsp chili powder

¼ tsp powdered ginger

¼ tsp ground allspice

¼ tsp cinnamon

Heat a 4-quart sauce pot over medium high heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.  Add tomatoes, tomato paste, sugar, molasses and cider vinegar. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes. Add remaining ingredients and continue to simmer, uncovered for 45–55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.   Use an immersion blender to puree the ketchup. If you don't have an immersion blender, transfer it carefully to a blender or food processor and process until smooth. (Optional: Strain through a fine mesh strainer.) Chill in refrigerator at least 2 hours. The ketchup will continue to develop flavor and thicken as it sits. 

Recipe from


Homemade Hot Sauce

20 peppers of your choice, you pick how hot you want it 

1 ½ cups vinegar 

½ tsp salt

3 tsps. minced fresh garlic

I am also going to recommend you use kitchen safe gloves to make this, especially if you use a pepper of the hotter variety.

Put on gloves and wash peppers.  Cut tops off of peppers and slice in half lengthwise.  Pour vinegar into a sauce pan/pot, add peppers, salt and garlic. Bring to a boil.  Reduce heat to a low boil until peppers are soft about 10 minutes.  Pour everything into your blender, including peppers and vinegar.  Blend it (seeds and all) until liquefied.  Add additional heat if desired. If you like it hot, add a Habanero (or half of one), re-blend and re-taste.

Recipe adapted from


Homemade Mustard

For Brown Mustard:

This one is perfect for dipping and sandwiches.  It has a sweet heat and is by far my favorite of these two recipes.

½ cup mustard seeds

½ cup beer

cup water

3 Tbsps. apple cider vinegar

1 Tbsp. maple syrup

For Yellow Mustard:

This is great for marinades and dressings.  It has more of a tart flavor and is closer to the store bought yellow mustard. 

½ cup mustard deeds

½ cup white wine

cup white wine vinegar

1 Tbsp. sugar

Combine ingredients of chosen mustard in a mason jar big enough to hold it all. For the yellow mustard, add a tsp of turmeric for a brighter yellow color if you wish.  Cover and let stand for 2–3 days. Pour the mixture in a blender and blend until smooth and a little grainy. Add 1 tablespoon water if the mustard is too thick. Add water a tablespoon at a time until desired thickness.

Recipe adapted from


Homemade Mayonnaise

1 cup avocado oil

1 large egg (organic, and as fresh as possible)

1 tsp lemon juice

½ tsp Dijon mustard

¼ tsp salt

In a wide mouth pint mason jar, add all the ingredients.  Insert the immersion blender all the way to the bottom, trapping the egg yolk within the blade. Blend on high. Leave the immersion blender on the bottom for about 20-30 seconds, until the whole bottom is white. Then slowly lift it up. Continue blending until the mixture has thickened to your liking. The whole blending process should take about 1-2 minutes.  Taste for flavor and adjust with more lemon juice, salt or mustard as desired.

Recipe from


Homemade Tartar Sauce

1 cup mayonnaise

3-4 Tbsps. finely chopped dill pickles, to taste.  If you love pickles you can even go higher on this.  I am not a fan of pickles and usually go on the low end and sometimes only use 2 Tbsps.

1 Tbsp. fresh dill 

1 tsp fresh squeezed lemon juice

¼ tsp freshly ground black pepper

2 Tbsps. finely chopped onion

Place all ingredients into a medium size bowl.  Stir well to combine. Refrigerate for at least an hour.  The flavors will get better as it sits.  Done! How easy!

Recipe adapted from


Homemade BBQ Sauce

8oz tomato sauce

1 cup ketchup

cup light brown sugar

¼ cup unsulphured molasses

cup red wine vinegar

2 tsps. hickory flavored liquid smoke

½ tsp smoked paprika or regular paprika

½ tsp salt

¼ tsp onion powder

¼ tsp garlic powder

¼ tsp cayenne pepper

¼ tsp freshly ground black pepper

tsp chili powder

tsp ground mustard

tsp ground cinnamon

Add all ingredients to a large saucepan and mix together until smooth.  Cook over medium heat, stirring frequently, until mixture comes to a boil, then reduce the heat and simmer for 20 minutes or up to one hour, stirring occasionally.  Remove from heat and allow to cool. The sauce will thicken slightly as it cools.  Store in an air tight container or jar in the fridge for up to 3 weeks.


Recipe from