I like sauces; I like adding that wet element to a dish of roasted vegetables, without it always being tahini sauce (although I could easily eat tahini sauce every day of my life); I also like to have things prepared and ready to go in the fridge (I often come home for walking or working out very hungry and I need to be able to grab healthy homemade food quickly!); I like being able to control the oil (coconut oil is my choice), salt (limited) and sugar (none!) by making my own versions of everything; and I like having pots and pans bubbling away in my kitchen and mess everywhere whilst no one else is home, mess that magically disappears before they arrive at the end of their days! It’s magic you know!!
A couple of days ago I decided to stock up: I made my versions of harissa and enchilada sauce, I made a tomato kasundi from the lovely blog that is Feast Wisely, and I made chipotle en adobe from Thomasina Miers ‘Mexican Food Made Simple’…this stuff is kick ass..possibly because I added a whole huge bag of dried chipotle chillies!!!
Once again I followed the basics of Kellie’s rose harissa recipe, however, I used a mixture of guajillo (Top photo below) and Pasilla chillies, and in the absence of pepper in the fridge, I used only sun blushed tomatoes, and lots of them.
The tomato kasundi recipe is a superfood packed India spiced tomato chutney, with lots of ginger, garlic, turmeric, coconut oil, apple cider vinegar among the ingredients, however, I used 2 x 680g jars of tomato passata instead of fresh tomatoes so that mine was more of a sauce. I used some last night to create a mushroom dish..
For the enchilada sauce, I revisited the one I made last week with some amendments; I removed the flour and oil element that often forms the start of echilada sauce recipes and I merged several recipes I’ve read, which I really should have noted but I didn’t!!! From memory, I went down a route of using tomato paste, salt free vegetable stock, garlic, cumin, oregano, and some of the guajillo chillies that I’d softened for my harissa. Apologies for the lack of details!!! What I can tell you is that I kicked it up a notch with some of the chipotle en adobe sauce I made (jeez, that stuff is HOT! A little goes a long long way!), and I thickened it slightly with the guar gum that I was sent from My Protein recently.
I can now tell you that when using guar gum as a thickener, you need to sprinkle it over your dish, don’t just throw it in all in one go as it will clump and create a solid block in your sauce. Even with sprinkling it across your dish you still need to stir it in really well, I ended up whisking the sauce to disperse the guar gum successfully.
And so I created my ‘skyline’ of jars of sauce!
I hope this brings some colour into your day…I’m packing up some of my sauces to take along to this week’s Fiesta Friday blog party…late again, sorry! I hope this week’s wonderful co hosts, a Jess and Caroline, will forgive me…;)
The fabulous creator of Fiesta Friday, Angie has now also set up a Fiesta Friday on Pinterest, so you can find endless inspiration from all of the party goers there too now, check out this week’s party post for more details. Have a great day xx
The sauces all look gorgeous!!! Love the colours so rich so yummy xxx
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Thank you xx I am sending you virtual pots!
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I love getting saucy 😉 Looks wonderful.
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Ha ha! 🙂 🙂
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What a wonderful collection of sauces….. 😀
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Thank you xx
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Amazing sauces! I am a huge sauce lover – weird sentence! – and you have made such a wonderful collection there 🙂 x
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Thank you, fellow sauce lover 😉
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All the sauces are amazing but the Kasundi sounds so fantastic, I have never heard of it before. It’s such a good idea having an assortment of the sauces ready to go in the fridge. How long do they generally last? Can they be frozen? I see guar gum in the ingredient list on so many commercially prepared foods but never knew it was actually ok for personal use, thought it was only for commercially made food. Learned something new here, love that.
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Brilliant! I’m very happy to be able to teach you something, it’s usually the other way round!
I’ve happily frozen the chipotle en adobe and it’s defrosts well. I use the harissa regularly anyway, but I do float a layer of olive oil over the top to preserve it as it contains no preservatives. The others I’ve just kept in the fridge and used within a week so I can’t comment on their lasting properties more than that…x
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ooh, I will she to look up that tomato kasundi! Not heard of it (!) and suitably intrigued. Lots of lovely red and lush sauces from your busy kitchen! Thanks also for the kind nod the my rose harissa. I’m so glad it is proving to be a staple base recipe for you *beaming*
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I use it ALL the time, Kellie, thank you 🙂 xx
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I know I would love all of those and I have those peppers in my cupboard a lot! I have not made my own chipotle in adobo before and now I am wondering why I haven’t!! I have made adobo sauce but never actually combined it together! Maybe now I will! Lovely post. I just want to dip spoon in each and taste!
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Thank you 🙂 I seriously overdid the chipotles in the sauce so I had to keep adding passata to weaken it, and it’s still extremely potent!!! A little bit goes a loooooooonnnnngg way!!!!
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LOL! You reminded me of when I was young and a recipe for chili called for one chipotle pepper – I misread and added one CAN of chipotle peppers! I didn’t taste it either, before I served it. My husband ate it ALL though!
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OMG! He must be hardcore??!!
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Yeah – he turned all pink, was sweating and tearing up but he ate it. And all the left overs which he said kept getting hotter! I don’t remember what the kids and I ate – I took one bit and backed away from the table gasping!
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How funny! He obviously loved you too much not to eat it!
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beautiful!
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Thank you x
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Quite a skyline of jars and sauces there!
Never heard of kasundi. Will research more on that.
Kellie’s Harissa is on my list too.
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Cool 🙂 thank you x
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Elaine, What a pleasant post this is. All the reds are beautiful. It brought back memories of my Mother making tomato paste from crates and crates of tomatoes, every summer for the whole year. Labor intensive but I know while she was cooking the tomatoes, she was thinking about what recipe she was going to used them for.
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Brilliant! I’d love to do that 😉
By the way your WWYFM post will be going out this Wednesday xx
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Thank you, and I’m excited! 🙂
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xxx
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Lovely delicious sauces 👍☺
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Loving your saucy skyline! I think I need a bit of that magic to get the kitchen cleaned up…
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I just kept thinking jars looked like buildings!
I know, it’s fairies you know….I just click my fingers and it all happens!!!
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Thanks so much Elaine for sharing the kasundi recipe – like you I have an assortment of home made pickles and sauces in the fridge at any one time, and a cupboard full of glass jars waiting to be ‘de-labelled’ and sterilised. Your photos are simply stunning. Thanks again! Laura
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My pleasure xx
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Mouth is watering…I love the look of the saucy mushrooms! Yum!
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Thank you x
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Woe droooolicious. …..
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Look who’s getting saucy! 😃 That mushroom dish is something else. Looks so gooood!!
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Ha ha 😀😀😀 thank you xx
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Amazing sauces, and you know I do love sauces!! Thank you Elaine!! xxx
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Thank you x x x
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I know about the magic – we are all magicians. 😀
These are so beautiful and they all sound awesome, Elaine. ❤ I hope I could have some of these. Harissa?? 😛
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You could have some of all of them 🙂 x
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Reblogged this on The Veggy Side Of Me and commented:
Elaine’s sauces have the brightest colours! And this is a fabulous of what she can make…!
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I saw when you first posted the photo of your sauces on facebook and kept meaning to see what you’d all made – what a great collection of sauces. Should keep you going a little while. Always good to have them in stock, I agree!
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Thank you 🙂 x
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Wow. Love the nuances of colour. They look so good!
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Thank you xx
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My nickname is Saucy!
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How funny! Saucy Bender??!!
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Thank you x x x
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