Pitt Cue Co chipotle ketchup

I’m not a really a ketchup eater, so the fact I went to the lengths of making this recipe, and am now blogging it, I think testifies to the flavour. With smokey chilli and tangy apple and tamarind, this straddles between a sophisticated Tommy K and HP. There are various incarnations on the web, chipotle peppers generally causing some sourcing issues; this is mine.

Pitt Cue Co chipotle ketchup

INGREDIENTS

1kg ripe tomatoes, chopped
1 cooking apple, cored and chopped
2 red peppers, chopped
2 small red onions or 1 large, sliced
3 tsp smoked paprika
4 tsp chipotle – if you can’t get this, treble the paprika.
1 tsp turmeric (because I add it to everything for gut health)
1 tsp sea salt
3 tsp tamarind (I’m following HP’s lead on this)
250ml cider vinegar
1 tbsp agave or 200g muscovado sugar

METHOD

Put all ingredients except the agave into a pan, bring to the boil and then simmer for 2 hours.

Remove from the heat, chill and whizz with a stick blender till smooth.

Return to the heat, add agave and simmer for a further 30 mins or until thickened slightly. If, like me, you’ve swapped sugar for agave, the sauce will remain runnier. There’s no compromise to flavour.

Decant into sterilised jars and store in the fridge for up to two weeks, according to Pitt Cue Co. I confess I’ve kept mine a lot longer and it tastes just as good… Sorry, I’m lazy and refuse to do smaller batches.

I love this with Mum Garcia’s Netherton Farm Wild Boar sausages and sourdough or Courgette fritters, bacon and avocado. But with summer picnics and BBQ’s on their way *frantically touches wood*, I reckon this is a fridge staple worth having to hand.