This DIY ketchup gets its rich flavor from smoked tomatoes, onion, poblano chile, and Smokehouse Maple Seasoning. Complements burgers, hot dogs and more.
Soak wood chips in enough water to cover for 1 hour. Drain. Fill smoker box with wet wood chips. Place smoker box under grill rack one side of grill. Close lid.
Heat grill on high heat about 10 minutes or until smoke appears from chips. Reduce heat to medium. Place tomatoes, onion and poblano chile on grill rack. Close lid. Smoke tomatoes, onion and poblano chile for 5 minutes. Remove from grill.
Coarsely chop tomatoes, onion and poblano. Place in large saucepan. Stir in brown sugar, cider vinegar and Seasoning. Cook on medium-low heat 45 minutes to 1 hour or until mixture is thickened, stirring occasionally. Spoon into blender or food processor; cover. Pulse until mixture is chunky.
Test Kitchen Tip: If your grill does not have a smoker tray, place wood chips on a large sheet of heavy duty foil. Fold up sides to form a pouch. Poke several holes in foil. Continue as directed.
Storage Tip: Store ketchup in clean covered container in refrigerator up to 2 weeks.