Smoked KetchupFrom champagnetime 2 years ago
How to make it
- Ran across a recommendation for smoking ketchup for use instead adding liquid smoke for additional flavor. While you are smoking any product, it’s so easy to add a foil pan of ketchup for a couple of hours and the result is spicy, smokey sauce you may find yourself drizzling over things you never ever add ketchup to before!! It’s that good.
- Not a recipe really, just a method – While I was buying my ketchup I noticed a new product (to me) – Ketchup with Balsamic vinegar added. It was a darker more substantial looking sauce than the usual Heinz or whichever brand name you like. I picked up a bottle of each to try separately.
- Pour 28-oz. of ketchup into a heat-proof shallow dish (a 4-X6-inch aluminum pan or next size up works nicely). Place the ketchup on the top rack of your smoker – farthest from the heat source and allow to smoke for 2 hours at approximately 200°F. Stir a couple times during the smoking when unit open to add more chips.
- Remove from smoker and allow to cool. Use as you would any ketchup product, but you will be amazed at the smokey luscious flavor.
- a Chef's Journey recipe