Le Big Smoke Ketchup By Le Swine

Cooking Time
50 Minutes
Portions
750

Ingredients

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  •   tbsp groundnut oil (or vegetable oil) 1 medium onion, finely sliced
  • g cloves of garlic, minced
  •   tsp cumin seeds, roasted and ground ½ tsp coriander seeds, roasted and ground
  •   tsp tomato paste Pinch of salt
  •   tbsp dark agave syrup (or regular syrup)
  •   tbsp red wine vinegar
  • g chopped tomatoes
  • ml TABASCO® Chipotle Sauce Juice of ¼ lime
  • ml blanco tequila

  • 1

    Step 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

    Step 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

    Step 3

    Once cooled, stir in the TABASCO® Chipotle Sauce, lime juice and tequila.
  • 4

    Step 4

    Pour into a preserving jar and label with the date.
  • 5

    Step 5

    Serve with a delicious egg and bacon butty!

Ingredients

  • 1 tbsp groundnut oil (or vegetable oil) 1 medium onion, finely sliced
  • 2 g cloves of garlic, minced
  • 0.5 tsp cumin seeds, roasted and ground ½ tsp coriander seeds, roasted and ground
  • 1 tsp tomato paste Pinch of salt
  • 3 tbsp dark agave syrup (or regular syrup)
  • 2 tbsp red wine vinegar
  • 800 g chopped tomatoes
  • 30 ml TABASCO® Chipotle Sauce Juice of ¼ lime
  • 25 ml blanco tequila