A new restaurant does not easily win over John and me. But the moment I tried the whiskey bbq sauce at Beer Kitchen, in Kansas City, we were hooked. It was at home.
If there is a house-made ketchup anywhere, chances are that I have tried it. Oddly, I have never made my ketchup! It was time to change that.
My love for whiskey BBQ ketchup is borderline obsession, so I decided to give it a try. It’s not exactly a 1:1 match, but I came pretty close!
A hint of smoky BBQ and the boozy undertone enhance the rich taste of ketchup. Mmmmm, delicious.
Ingredients
- Fifteen ounces of tomato sauce (organic if possible).
- One 6-ounce can of tomato paste (organic if possible).
- I used Bourbon Whiskey by Trader Joe’s.
- 2-3 Tbsp apple cider vinegar
- 1/4 cup brown sugar
- 1 1/2 Tbsp Worcestershire sauce (make sure it is vegan-friendly// gluten-free for those who eat gluten).
- 1 tsp liquid Smoke (Â optional
- Use 1/4 teaspoon each of sea salt and black pepper
- 1 tsp of onion powder
- 1 tsp Garlic powder
Instructions
- Stir all ingredients together in a small pan over medium heat.
- Cook until the mixture bubbles – approximately 5 minutes. Reduce heat to low, and continue to cook for another 15 minutes to let the flavors develop.
- Add more liquid smoke for extra smokiness or more liquid smoke for a more boozy flavor. You can also add more brown sugar to the dish for sweetness.
- Transfer to a glass jar and allow it to cool down before adding the lid. The jar will be kept for at least two weeks in the refrigerator (probably even longer).
