Mom’s Kitchen Sink Salsa

Salsa is a fantastic condiment to make at home. Before we went paleo, salsa was something we loved to pick up at the store with tortilla chips. Sadly, as we’ve tried to find pre-made salsa lately, we found a lot of corn starch, sugar, and other preservatives. When visiting my parents, we were inspired to throw together a salsa recipe my mom had recently made based on a long-time friend’s recipe.

Instead of serving it only with tortilla chips, we used it with our scrambled eggs, tossed it over mixed greens, or snacked on it by the spoonful. If you want the salsa to be spicier, leave the seeds in. Also, if you can’t find long hot peppers, feel free to substitute with serrano or more jalapeño.

AIP-Friendly White Barbecue Sauce

On Saturday, our friends Stacy and Matt of the Paleo Parents, hosted their annual Halloween party. Brent and I have a habit of inadvertently bringing foods to their parties that Stacy can’t have (she follows an autoimmune protocol, AIP), and I always feel bad about it. Plus, we knew another AIP friend, Sarah Ballantyne, aka The Paleo Mom, was going to be attending. So this time, I was determined to make sure we brought something that everyone could enjoy.

I began experimenting a couple weeks in advance, and the result was this AIP-Friendly White Barbecue Sauce. It is tangy and smoky, but you won’t find a multitude of nightshades that are present in traditional barbecue sauces. In fact, the only pepper is white pepper. It’s optional because some people following AIP can tolerate it (Stacy and Sarah both can), but others cannot.

Lastly, I want to point out that I made this white barbecue sauce using our homemade mayo recipe. Some folks can tolerate eggs when following a modified AIP. However, if you’re following a strict AIP, you’ll want to use egg-free mayo. Melissa at The Clothes Make the Girl has an excellent egg-less homemade mayo recipe that we’ve linked to in our ingredients list for you all to try.

After tasting my AIP-Friendly White Barbecue Sauce, Brent crafted our AIP-Friendly Game Day Wings recipe—Also live on the blog today!—and the two are a match made in heaven. Everyone at the Halloween party enjoyed the wings and sauce. We hope you will, too.

Homemade Ketchup

Lately we’ve been experimenting with making our own condiments at home and we’re happy to share with you our recipe for homemade ketchup.  Whether you call it ketchup, catsup (South-Eastern US), tomato sauce (Australia/New Zealand), or red sauce (Whales/Scotland), we can agree that this condiment is fairly ubiquitous and a worthwhile thing to keep in the refrigerator.

This is a straight-forward recipe that takes about 30 minutes start to finish; the longest part of the recipe is waiting for it to cool in order to dip in your sweet potato fries or use it as the base for our amazing barbecue sauce.  We know you’ll love it.

Homemade Mayonnaise

A big part of many recipes we come across or think up call for homemade mayonnaise.  Once upon a time, I would buy it at the store and Heather actually thought it was gross—homemade or not. Now, we both shudder when reading the labels but Heather has come to enjoy our homemade stuff.  This is definitely not the first recipe for homemade mayonnaise out there; but we’ve been playing with this for a few months, and are finally happy enough with the results to share with you.

The best part of this recipe is that it only takes about 10 minutes to make from start to finish.  It will keep for a few weeks, and is a great condiment to have in the house for all kinds of fun recipes.  It’s a perfect binder for crab cakes and a great base for creamy salad dressings, vegetable dips, and more.

Brian’s Barbecue Sauce

Just over a week ago, Heather and I received terrible news.  Our friend and former neighbor Brian had died suddenly at home.  We had seen Brian last at our house to watch a UFC fight and indulge on one of the most intense feasts of 2012: bacon-wrapped venison, steak, and sweet potato fries.  I was full for 2 days.  It was a great night of food and fights.  His wife had recently been relocated for work to North Carolina, and we were looking forward to hosting them occasionally while Brian continued his school and work up here in Virginia.  We were devastated when we heard the news, and have spent a good deal of time reflecting on our time together.