Smoky Whisky & Tomato Ketchup
Upgrade your ketchup with this smoky whisky twist. Made with everyday ingredients, it’s the perfect condiment for burgers, chips, and barbecue favourites.
This bold and tangy homemade ketchup is laced with a splash of peated whisky for depth and a gentle warmth. It’s quick to make, free from preservatives, and far more exciting than the supermarket stuff. Ideal for grilled meats, sausages, and chips.
Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 tsp smoked paprika
¼ tsp ground allspice
2 tbsp tomato purée
1 x 400g tin chopped tomatoes
2 tbsp brown sugar
2 tbsp malt vinegar or cider vinegar
2 tbsp peated whisky
Salt and black pepper to taste
Instructions:
Sauté the base
Heat the oil in a saucepan and cook the onion gently for 5–6 minutes until soft. Add garlic, paprika, and allspice, stirring for 1 minute.Add tomatoes and whisky
Stir in the tomato purée, chopped tomatoes, sugar, vinegar, and whisky. Season with salt and pepper.Simmer
Bring to a gentle simmer and cook uncovered for 20–25 minutes until thickened. Stir occasionally to prevent sticking.Blend and bottle
Blend with a stick blender until smooth. Cool, then transfer to a sterilised jar or bottle. Keeps in the fridge for up to 2 weeks.
Tips & Variations:
Use a splash of Worcestershire sauce for extra depth.
For heat: Add a pinch of chilli flakes or ½ tsp chipotle paste.
Vegan-friendly by default
Sugar-free option: Use maple syrup or skip sweetener and balance with extra vinegar.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
