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Le Big Smoke Ketchup By Le Swine


  1. Heat the oil in a thick-bottomed saucepan on a medium to high heat and caramelise the onion until soft and golden. Add the garlic, cumin, coriander, tomato paste and stir until the garlic is soft, then add a pinch of salt.
  2. Pour in the agave syrup and red wine vinegar and cook for 5 minutes. Add the chopped tomatoes and cook for a further 15-20 minutes, stirring every now and again, until reduced to a thick consistency. Remove from heat and blend using a blender until smooth.
  3. Once cooled, stir in the TABASCO® Chipotle Sauce, lime juice and tequila.
  4. Pour into a preserving jar and label with the date.
  5. Serve with a delicious egg and bacon butty!