When we were planning our One-Hundred mile diet we knew that we would be forgoing a lot of foods. One of the first things that we realized we would miss dearly is condiments. Most of our favorite refrigerated sauces are riddled with extra sodium, sugar and fat. Thats why we love them so much.
For our sake they pose a problem because they are decidedly not local. Our mayonnaise and salad dressings found their way into the trash. The hardest for me to give up was the ketchup. Like an addict I never realized my dependancy until the threat of losing it. Its not so much that I like ketchup on my fries. Rather I consider fries an edible utensil for scooping ketchup into my mouth.
Once called ‘katsiup’ the chinese recipe got its origins as a fermented fish sauce. In the 1600s sailors picked up the recipe and it began to change as it traveled around the world. It was not until the two hundred years later that we find recipes printed that included tomato. Now most bottles have a hefty dose of high-fructose corn syrup.
No more sugary tomato sauce for us. So what did we whip up quick as a replacement when Kristin made Grass-fed burgers and fries? We made an old favorite from my childhood.
Sweet and Spicy Honey Sauce
2 Tbs Honey (Local aviary)
1/4 tsp Hot sauce (Made in Lancaster with local peppers)
This is a simple inexpensive recipe for dipping and it makes a good BBQ replacement when grilling. Look for more advanced condiment recipes after we master the secret art of mayonnaise, mustard and ketchup.
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