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Nice n’ Smoky Ketchup

Food Network Canada
Prep Time
10 min
Cook Time
1h 30 min
Yields
1 serving

Makes 1 cup (250 mL) jar.

Courtesy of Tamara Green of The Living Kitchen.

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ingredients

2
Tbsp grapeseed oil
1
small onion, chopped
2
cloves garlic, minced
2
Tbsp molasses
3
Tbsp maple syrup
¼
cup apple cider vinegar
1
Tbsp tomato paste
1 28-oz
can tomato purée
1
tsp sea salt
1
tsp smoked paprika
1
heaping Tbsp adobo sauce
1
chili in adobo sauce, chopped
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directions

Step 1

Place a saucepan on medium heat. Add oil, chopped onions and after sautéing for 1 minute add the garlic.

Step 2

Once the garlic and onion have become fragrant but not browned, add the remaining ingredients and bring to a simmer.

Step 3

Simmer on low heat for about 1 hour. Stir every once in a while.

Step 4

Once the ketchup has reduced, purée it with an immersion blender or in a blender. Store in an airtight jar in the fridge. The ketchup will last for 3 weeks.

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