A smoky, spicy ketchup, based on a recipe by Tom Adams in the Pitt Cue Co. cookbook (Mitchell Beazley, £25). It sounds like it makes a lot, but once you have a jar in the fridge you’ll be using it all summer.
The best chipotles are the Mexican kind that come in tins, bathed in adobo sauce – buy them from mexgrocer.co.uk and amazon.co.uk. Failing that, Santa Maria brand chipotle paste is available from Sainsbury’s, Waitrose and Morrisons. Most supermarkets do an own-brand version, but it contains only a small percentage of chipotle, so the third best option is to use two chopped red peppers and two tablespoons of hot smoked paprika.
Prep time: 5 minutes | Cooking time: 3 hours
- 800g ripe tomatoes, chopped
- 200g onions, chopped
- 200g cooking apples, chopped
- 200g tinned chipotle peppers in adobo sauce
- 200ml cider vinegar
- 20g salt
- 20g hot or mild smoked paprika
- 120g caster sugar
- Put everything apart from the sugar in a large pan. Simmer for two hours.
- Mix with a hand blender, add the sugar and cook for another half an hour. Cool and store in fridge.