DIY Season Salt

Last week, after sharing all these DIY condiments and spices as part of Friday Favorite Finds, I decided to give it a go.  We had emptied our Season Salt container and I didn’t refill it with our remaining seasoning.  Instead, I tried to make some on my own. 

By making your own, you have the ability to adjust the spices just as you like.  We decreased the salt, increased the garlic to our taste and really enjoyed how it turned out.
 

This homemade variety was delightful, one I’m glad to fill my spice bottle with!

DIY Season Salt – Adapted from Food.com

Ingredients

• 3 tsp. sea salt
• 1 tsp. sugar
• 1/4 tsp. paprika
• 1/8 tsp. turmeric
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/8 tsp. corn starch

Directions

Measure out the spices into a small bowl. 

Mix them together.

Store in an airtight container (try an old spice bottle for ease of use).  Sprinkle on steamed veggies, or use in recipes as directed. 

Cherry BBQ Sauce

Frog Prince and I have a slight addiction to cherries.

So crazy about them, in fact, we've developed a deep enjoyment of ...

Cherry BBQ Sauce.

Our favorite sauce comes from Brownwood Farms -- oh.my.goodness.

The problem is... we go through it too quickly --
We enjoy it on meats of all kinds, and even on sandwiches in our lunches.

So we tried our hand at making our own cherry BBQ sauce.

Now, I must say it's not a dead match with our beloved cherry BBQ sauce, but we greatly enjoyed it.  Especially on grilled pork ribs!!

Cherry BBQ Sauce - Finding Joy in My Kitchen
{Print Recipe}

1 C ketchup (or 3/4 C tomato paste)
1/3 C cider vinegar
3 T brown sugar {or honey}
4 T molasses
4 garlic cloves, minced (or 1 tsp. garlic powder)
1/2 -1 tsp. sea salt
16oz {frozen or fresh} cherries
1/2 tsp. onion powder
1/4 tsp. mustard powder

Begin by combining the tomato paste (or ketchup), vinegar, brown sugar, molasses, garlic, salt, onion and mustard powder.  Stir until combined.

Then, add in cherries.  You can either add these whole {you'll puree the sauce later}, or chop them first to avoid having to puree the sauce later.

Simmer the sauce for 1-2 hours, or until flavors are well blended.  The longer you cook it (even beyond 2 hours), the better blended the flavors will be.

Then, cool enough to handle the sauce.

Pour into a blender (or use an immersion blender if you have one), and blend until pureed.

Store in airtight containers in the fridge until ready to use.

Enjoy!

This dish is linked to:
Slightly Indulgent Tuesday

Ingredient Spotlight