We had bumper crops of apples and Roma tomatoes on my parents’ land this year. While watching an old Food Network show on Netflix I heard about smoked apple ketchup and decided to try it. It fits well in my collection of fruit based condiments. All the fresh ingredients came from either my or my parents’ yard.

I cut Chehalis tart apples in half & smoked them over apple wood chips in my stove top smoker. I imagine if you don’t have a smoker then they could be smoked on a grill. I cored them after smoking, but left the peelings on for more flavor. I didn’t strain it to make it more smooth before canning it in a water bath, but straining is recommended if you don’t like tomato seeds or small bits of apple peel in your ketchup. I don’t mind the extra texture. I’ve served it with sweet potato fries and it was the perfect accompaniment.

8 smoked apples, smoked, cored, & rough chopped
18 Roma tomatoes (about 2lbs), cored & quartered
1 Walla Walla onion, rough chopped
4 cloves garlic, rough chopped
3 red jalapeños, seeded & chopped
1 cup apple cider vinegar
3 Tbs Worcestershire sauce
2 Tbs tomato paste
1 Tbs salt
2 tsp ground cloves

Cut apples in half and smoke according to the directions of your smoker. Prepare all fruits and vegetables. Combine all ingredients in a large stockpot. Bring to a boil, reduce to a simmer. Stir often so the ketchup doesn’t stick to the bottom. Once everything is cooked down, purée with an immersion blender or food processor. Return to the heat and simmer until thickened to the consistency of ketchup. Stir often and be careful not to get burned by the bubbling liquid. If desired, the ketchup can be preserved by canning in sterilized jars in a water bath for 10 minutes.