RhubarBQ sauce ATTN Botch

PineTree

RhubarBQ sauce

1 cup sliced rhubarb (I have tons in the yard so I used more than 1 cup!)
1 pkg (single) dry onion soup mix
1/3 cup honey
1/3 cup Chili sauce (ketchupy like stuff- I make my own I also used more than called for)
3/4 cup rose wine
1/3 cup water
1/2 teaspoon basil
1/8 teaspoon pepper

Combine ingredients simmer 30 min- till thickened to your liking.

I thought it a little salty, so I added more chili sauce. It has a nice tanginess, needs a little more sugar and some spicy kick, I am not sure if I would put in basil next time. Didn't really taste it. It was good don't get me wrong, I just would fine tune it a little.

Richard Fl

Looks interesting. Wanna share your chili sauce, ketchupy, one also? TIA

Grandpas Grub

 
I'd like to see it too. My daughter-in-law's mother supposidly makes a great chili sauce, "Home Made Chili Sauce" clone, but she won't give up the recipe to anyone, even her children. Every once in a while I will try some recipe I happen to run on to. I haven't found anything that even comes close.

Hope you are well. Kent

PineTree

I can get the chili sauce recipe also, it is a long process to get it anywhere near thick, I have a garden and make it from fresh tomatoes and can it. I have seen it in the Ball Blue Book and Kerr canning books, I have a very old recipe from a hand written cookbook I found at an antique store. I figure it is circa 1913 ish. It was tasty though. It makes SUPER thousand island!! I will bring that recipe too...just in case we need it.. lol.

Grandpas Grub

 
I sure would like to see those, thanks!!!

GG

MCR

Thanks for the recipe and the comments....

Have to try this now!

Botch

Thank you Pinetree, copied!
I'm confused, though, that it was too salty; there's no salt in the recipe, except what might be in the chili sauce.
And you added more to reduce the saltiness! :P

PineTree

I added it to the original post- the reason it is salty- lol sorry. 1 pkg dry onion soup mix , I would probably only add 1/2 pkg. Not a big salt fanatic. Sorry again! Thanks for bringing it to my attention. Will put in the additional recipes in a little while.

PineTree

Unfortunately I do not always follow recipes to a T. These are the ones I used to come up with the batch I canned.

antique recipe: (mostly for the base)
30 large tomatoes
8 large onions
7 (? hard to read) green peppers
2 stalks celery
1/2 c salt
11/4 c sugar
2qt vinegar
"ground spices" (see following recipe for "recommended" spices
scald, pare and cut up tomatoes. Chop fine onions and celery. Add the other ingredients. Cook about 3 hours or until well cooked down, longer if needed. Ground spices amd more sugar may be added if desired.

my uncle's mother's chili sauce (for the flavors more or less)
"Peg Ryan's No Cook Chili Sauce"
1 peck tomatoes
12 onions
2 bunches celery
3 hot or 1 red sweet+ 1 green bell+1 hot pepper (yes to all)

Grind or chop veggies add 1/2 cup Kosher salt
Let stand in fridge overnight.
Drain very good all watery liquid off veggies the next morning.
Boil 5-10 min
1 Qt white vinegar,
1 teaspoon each cloves, ginger, cayenne pepper
Add Veggies and bring mixture to boiling point but do not boil. Seal in sterilized jars
notes: 2teaspoons allspice, 2 teaspoons cinnamon 1 teaspoon mustard seed.

My notes:
I used allspice, mustard seed and added a little bit of the above spices- not cloves till it suited my taste, then floated a couple star anise pods till all cooked down- pulled them out before canning. It boils for quite a long time to get thick, even using alot of roma tomatoes. Be careful not to scorch it too. I did leave peels on some of the tomatoes to give a little texture, the vinegar makes them soften. It should have a slight texture to it, chop fine, grind coarse.

PineTree

Makes a KILLER "big mac salad" (burger med well,special sauce, lettuce,cheese and fresh cherry tomatoes! YUM croutons are optional and not needed) nicely low carb if relish & chili sauce are homemade and with splenda (put in at last moment possible- cooking can make aweeteners bitter) BTW big mac sauce IS dill relish
This is all to taste I don't stick to it much. I won't even use store bought stuff anymore

1 cup mayonnaise (NOT miracle whip!! that is for everything else but this )
1/4 c +/- chili sauce (store bought is good too any brand)
1 Tablespoon +/- sweet relish (I make that too- I am not too fond of the store stuff- I like more of a bread and butter pickle flavor for this)recipe will follow
a splash of relish juice or bread n butter pickle juice to help thin and to taste
1 teaspoon to 1 Tablespoon (optional) horseradish sauce I like Woerber's brand (horseradish is in big mac sauce)
1-2 teaspoons +/- sugar or splenda
2 hard cooked eggs chopped fine or sieved (I never add)

mix, taste, fix and apply generously

PineTree

Aunt Debbie's garden relish (THE BEST AROUND)
4 qts unpeeled picling cukes
4 red or green bell peppers (hot peppers make it even better- just label it to know hot or not so hot if you make both ways- no way to tell)
4 medium onions
4 cups sugar (or flavor equivalent of splenda- put in at last moment possible cooking can make it bitter)
4 cups vinegar
2 teaspoons tumeric
2 teaspoons ground pepper
1 tablespoon celery seed (I don't like it so I use 1 teaspoon- not right without it all together though)
1 tablespoon mustard seed

Grind vegetables fine and sprinkle with salt (amount not specified- it is about a handful just to help de-water veggies) let stand 2 hours (in the liquid is ok) drain.
In a large pan or stock pot bring vinegar, sugar (wait till adding veggies if using splenda) and spices to a boil. Add veggies, boil gently about 30 min. Put in jars, seal, hot water bath 10 min.

I use hot peppers (jalepeno or whatever you like) you cannot tell the heat it will have after canning by the flavor of the uncanned product. Sometimes it gets hotter sometimes it cools right off to "did I mismark the not hot stuff??" I add it till I have a hard time eating it in the sugar/vinegar for a little bit it is the tendency to cool off, but not always. I like it with a little kick, so have fun with it.

Botch

PineTree wrote:

I added it to the original post- the reason it is salty- lol sorry. 1 pkg dry onion soup mix , I would probably only add 1/2 pkg. Not a big salt fanatic. Sorry again! Thanks for bringing it to my attention. Will put in the additional recipes in a little while.

No problem, thanks for the clarification! (and I think onion soup mix has a load of salt in it, too).

PineTree

10 c zucchini squash the "OMG how'd I miss THAT" ones work best (then you say you wanted it to get that big to make relish (yellow is not as good in this) leave the green on & shred or grind course
4 c onions
5 T salt

mix let sit overnight, rinse drain well a little squeeze ok too

2 1/2 c vinegar
5 c sugar (a little less is ok with me)
1 Tablespoon dry mustard
1 Tablespoon tumeric
1 Tablespoon cornstarch
2 teaspoons celery seed (or less)
1/2 teaspoon black pepper
1 red & 1 green bell pepper (haven't tried hots here)

cook 20-30 min slowly, & can water bath 10 - 15 min

PineTree

for sure