These Big Bold Condiments will make your Tailgating Favorites a Touchdown!
Add red hot flavor to your ketchup with some red hot chili peppers.
Yields 1 ½ cups
4 canned chipotle chilies in adobo sauce
1 jalapeño or serrano chili, seeded
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 cup tomato ketchup
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon chili powder
Chop the chipotle peppers and jalapeno. Be sure to wear gloves
In a small saucepan over medium heat, warm the olive oil. Add the chopped chilies, onion and garlic and cook, stirring occasionally, until soft, 4 to 5 minutes. Reduce the heat to low and stir in the ketchup, sugar, cumin and chili powder. Simmer until deep red in color, about 15 minutes. Let cool.
Use immediately or cover tightly and refrigerate for up to 1 month.
Mustard has always been a popular condiments and beer only makes it better. The darker the beer that you use, the more intense the flavor will be.
Yields ¾ cup
1/2 cup dry mustard
1/2 cup amber or dark beer
2 tablespoon cider vinegar
1/2 teaspoon salt
1/4 dark brown cup sugar
1 tablespoon mustard seeds, toasted
1 egg, beaten
In a stainless steel bowl, whisk together the mustard, beer, vinegar and salt until smooth. Cover and let stand for at least 2 hours or up to overnight.
Transfer to a nonaluminum saucepan and set over medium-high heat. Whisk in the sugar, mustard seeds and egg, whisking constantly until the mixture reaches a full boil. The mustard should be amber yellow and strong. Let cool.
Use immediately or cover tightly and store in the refrigerator for up to 1 month.
Bacon & Bourbon Jam
Bacon, bourbon and burgers? Enough said!
Yields 1 quart
2 pounds bacon, cut into 1-inch pieces
1/2 cup bacon drippings
2 large yellow onions, chopped fine
1/2 cup brown sugar
1/4 cup garlic, minced
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup bourbon whiskey
1 cup brewed coffee
1/2 cup sherry vinegar
1/2 cup maple syrup
Cook bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes.
Drain grease, retaining 1/4 of the drippings.
Return bacon and reserved bacon drippings back into the saucepan. Reduce heat to medium-low.
Add onions and cook until soft, about 10 minutes.
Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes. Mix in bourbon, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes. Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.