Cold-Smoked Ketchup
High-quality tomato ketchup is refined into an artisanal BBQ condiment through cold smoking with alder and cherry wood. The smoky notes complement the natural sweetness and acidity of the tomatoes harmoniously. This smoked ketchup is the perfect base for homemade BBQ sauces or a direct upgrade for burgers and french fries.
Ingredients(for 1 kg)
Instructions
Prepare Ketchup Base
10 minutesThoroughly mix the ketchup with Worcestershire sauce, Tabasco, smoked paprika powder, and apple cider vinegar. Pour the mixture into a shallow glass dish and spread to an even layer of max. 1.5 cm. Smooth the surface.
Cold Smoking
4-6 hoursMix the alder and cherry wood chips in equal parts and fill into the cold smoke generator. Smoke the ketchup at a maximum of 25 °C for 4-6 hours. Stir the surface every hour. After 2 hours, a light smoke crust on the surface is desirable and should be stirred in.
Homogenizing
15 minutesStir the smoked ketchup thoroughly and briefly blend with a stick blender until a smooth, homogeneous consistency is achieved. Pass the ketchup through a medium sieve to remove any wood particles. Taste and adjust with salt or Tabasco if necessary.
Bottling and Chilling
24 hoursFill the finished smoked ketchup into sterilized glass bottles or jars. Seal well and refrigerate for at least 24 hours to allow the smoke flavors to fully integrate. Kept refrigerated, the ketchup will last up to 3 weeks.
Pro Tip
For an even more intense smoke flavor, refrigerate the ketchup for 12 hours after the first smoke session, then carry out a second smoking session of 2-3 hours. Further develop the smoked ketchup with freshly pressed garlic, smoked paprika powder, and a splash of apple cider vinegar into a full BBQ sauce.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.