Smoked Ketchup Recipe

Name: The Modern Rotisseries Smoked Ketchup Recipe
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups tomato ketchup (store-bought or homemade); 1 cups chili sauce (Sweet or Asian-style); 2 tbs smoked paprika; 1 tbs Worcestershire sauce; 1 tsp hot sauce (optional, for heat); 0.5 cups yellow or white onion, finely grated or minced; 2 cloves garlic, minced; 2 tbs brown sugar (light or dark), packed; 2 tbs apple cider vinegar; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp liquid smoke (optional, for additional smoke depth); 2 tbs water (to adjust consistency)

Inspired by The Modern Rotisserie

Time45m

Serves12

Made with chili sauce, smoked paprika, Worcestershire

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Base & Seasoning

2 cups tomato ketchup (store-bought or homemade)

1 cups chili sauce (Sweet or Asian-style)

2 tbs Smoked paprika

1 tbs Original Worcestershire Sauce

1 tsp hot sauce (optional, for heat)

Aromatics & Sweeteners

1/2 cups yellow or white onion, finely grated or minced

2 cloves Garlic, minced

2 tbs brown sugar (light or dark), packed

2 tbs Apple cider vinegar

Seasoning & Balance

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1/2 tsp liquid smoke (optional, for additional smoke depth)

2 tbs water (to adjust consistency)

Method

Prep Aromatics

Prepare onion and garlic

Peel and finely grate or mince 1/2 cup onion (about half a small onion). Mince 2 cloves garlic. This ensures they will break down into the sauce and not leave large pieces.

Cook & Combine

Sweat aromatics

Place a small saucepan over medium heat and add 1 tablespoon neutral oil (optional). Add the grated onion and cook, stirring, for 4–5 minutes until translucent and soft but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Add bases

Stir in 2 cups ketchup and 1 cup chili sauce. Mix until evenly combined with the softened aromatics.

Season and sweeten

Add 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 2 tablespoons smoked paprika, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce (if using), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk to combine.

Simmer to meld flavors

Bring the mixture to a gentle simmer over medium-low heat, then reduce heat to low. Let simmer, uncovered, stirring occasionally, for 12–15 minutes. This reduces raw onion flavor, softens sugar, and melds the smoke and chili notes. If the ketchup becomes too thick, stir in up to 2 tablespoons water to reach desired consistency.

Adjust smoked flavor

Taste and add up to 1/2 teaspoon liquid smoke if you want a deeper, more intense smoke character. Add in 1/4 teaspoon increments and taste between additions—liquid smoke is potent.

Finish & Store

Blend (optional for smoothness)

For a silky-smooth ketchup, transfer the sauce to a blender or use an immersion blender and puree until smooth. Be careful with hot liquids—vent the blender and start at low speed.

Cool and bottle

Allow the smoked ketchup to cool to room temperature, then transfer to a clean jar or squeeze bottle. Refrigerate.

Rest for best flavor

Let the ketchup rest in the refrigerator at least 24 hours before using to allow flavors to marry. It will keep refrigerated for up to 3 weeks.