Ingredients
- 1 Tbsp. active dry yeast
- ¼ cup warm water (110F)
- 1 ¼ cups buttermilk, room temperature or a bit warmer
- ¼ cup honey
- 2 tsp. salt
- 2 tsp. cinnamon
- 1 cup whole wheat flour
- 2-2 ½ cups white whole wheat flour
- 2/3 cups raisi
Ingredients Amount
Eggs yolks 2
White wine vinegar 1 oz
Water ½ oz
Dry mustard 1 t
Canola oil or evoo 2 C
Salt ½ t
Pepper ¼ t
Lemon juice 2 t
Amount Ingredients
30 oz. canned organic tomato paste, Italian herb variety
5 cups brown sugar
¾ cup Dijon mustard
5 T taco seasoning
½ cup Worcestershire sauce
5 t kosher salt
2 ½ t pepper
20 cups water
Method :
Whisk all ingredients together in large stock pot. Bring to a boil over medium-high heat. Reduce heat to maintain rapid simmer and cook, stirring occasionally, until reduced by half and desired thickness is reached, about 2 hours.
Cool completely and store in airtight container in fridge.
Yield – about 1 gallon
Variation - ADULT SPICY VERSION:
Reduce sugar to 2 ½ Cups and double taco seasoning. Use spicy Dijon mustard variety.
58 ounces canned crushed tomatoes with chipotle
54 ounces fresh tomatoes or tomatillos
1/4 teaspoon garlic powder
4 ounces canned diced green chilies
4 ounces fresh cilantro -- chopped
2 teaspoons salt
1 tablespoon granulated sugar
3 tablespoons fresh lime juice
3/4 teaspoon cayenne pepper
3/4 teaspoon ground cumin
4 ounces diced yellow pepper -- chopped
4 ounces diced red onion -- chopped
