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BBQ ketchup recipe

It might even replace the bottle of Heinz on the dinner table
It might even replace the bottle of Heinz on the dinner table Credit: Haarala Hamilton

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

MAKES

About 750ml

INGREDIENTS

  • 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

METHOD

  1. Put everything apart from the sugar in a large pan. Simmer for two hours.
  2. Mix with a hand blender, add the sugar and cook for another half an hour. Cool and store in fridge.