Here’s the cool thing about making your own stuff; you can then turn around and make MORE stuff – and waaay better than store bought!
Take, for example, yesterday’s Date and Tamarind Chutney. Delicious, certes, on its own, dabbed on top of savory snacks, but then consider how it can easily be turned into this fine steak sauce, and will little muss, fuss, or even stirring, because your slow cooker is gonna do all of the work for you – in about four hours on high.
Or, you might could just set it all up at bed time and let it cook on low until the morning. How easy is that?
•1-1/4 cup ketchup (‘sup! is good)
•1/2 cup date and tamarind chutney
•3 tbsp Worcestershire Sauce
•2 tbsp yellow mustard
•2 tbsp Sherry Peppers Sauce
•1 tbsp sugar
•1 tsp Cajun Power Spicy Garlic Pepper Sauce (or your fave hot sauce, to taste)
•1/2 tsp Seasoned Salt
Stir all of the ingredients together in a medium slow cooker, cover, and cook on high for four hours. Or, go the overnight method and cook on low while you’re sleeping; you’ll wake up to this lovely sauce.
Transfer to a bottle and store in the fridge.
Rich is kinda picky about steak and chop sauces, but he was lovin’ this one.