Homemade cherry ketchup alternative to usual tomato

With a few common ingredients and some prep work, you can make your own condiments and sauces for everyday meals. The beauty of homemade condiments is that it’s easy and economical, plus it gives you the opportunity to adjust the flavor, texture and consistency of your favorite sauces and spreads.

This week, try these recipes for ketchup, salsa and Hawaiian chili pepper water.

The first recipe broadens the scope on ketchup. If you think ketchup is made only from tomatoes, think again. Tart fruit like cherries can be simmered into a delicious, lightly spiced, low-sodium alternative to ketchup that makes a fine condiment for just about any poultry or meat.

The healthy black bean and corn salsa is easy, full of flavor and versatile, and the Hawaiian chili pepper water is an old classic that can be used at every meal.

CHERRY KETCHUP

1 (10 ounce) package frozen pitted cherries, not in syrup (about 2 cups)
1/2 cup dried cherries
1/2 cup apple cider vinegar
1/3 cup water
2 cloves garlic, peeled and crushed
1 tablespoon granulated sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper (optional)

In large saucepan, combine all ingredients. Bring to a simmer over medium-high heat.

Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until fruit is tender, about 15 to 20 minutes. Remove pan from heat and let cool slightly.

Transfer to blender. Cover lid with kitchen towel. Holding lid securely in place, blend until smooth.

Transfer ketchup to air tight container. Cover and refrigerate for up to 2 weeks.

Approximate nutritional information, per tablespoon serving: 15 calories, no fat, no saturated fat, no cholesterol, no sodium, 4 g carbohydrate, no fiber, 3 g sugar, no protein

HEALTHY BLACK BEAN AND CORN SALSA

1 (15 ounce) can black beans, drained and rinsed
1 (12 ounce) can corn, drained
1 red bell pepper, seeded and diced
1 large Japanese cucumber, peeled, seeded and diced (optional)
1/2 cup water chestnuts, diced
2 cups Thai sweet chili sauce
Juice of 1 lime (optional)

Mix together all ingredients and chill at least 2 hours, preferably overnight.

Salsa can be used on salads, any type of protein or with chips. Makes about 7 cups.

Approximate nutritional information, per 2-tablespoon serving: 35 calories, no fat, no saturated fat, no cholesterol, 150 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g sugar, 1 g protein

HAWAIIAN CHILI PEPPER WATER

1 small garlic clove, peeled and diced
2 fresh red Hawaiian chili peppers, stems removed and halved
1 teaspoon Hawaiian salt
1 tablespoon white vinegar
1-3/4 cup water

Place garlic, peppers and salt into bowl and use a muddler or pestle to mash everything together until incorporated. Place chili pepper mixture into bottle or jar and set aside.

Bring vinegar and water to rolling boil, turn off heat and allow to cool (about 10 to 15 minutes).

Add water mixture to bottle or jar and seal tightly. Keep refrigerated. Makes about 2 cups.

Approximate nutritional information, per tablespoon serving: no calories, no fat, no saturated fat, no cholesterol, 60 mg sodium, no carbohydrate, no fiber, no sugar, no protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.