Smoked Ketchup

Turn basic ketchup into something special with my easy smoked ketchup recipe. Sweet, spicy, and totally addictive this kicked up ketchup is a perfect way to up your dipping game.

I love nothing more than a big plate of fries dunked into stuff. Note I say stuff, not ketchup. Because truth be told I get bored with ketchup.

I like to add a little bit more interest to my dipping situation. Barbecue sauce. Hot sauce. Salsa ketchup like with these Mexican street fries.

Anything to keep it more interesting.That’s where this smoked ketchup comes in. It’s still classic ketchup taste but more interesting with a little extra sweetness and a touch of a kick.

What’s in smoked ketchup?

There are lots of variation of smoked ketchup out there. Some of them are very complicated. Mine is not.

For my smoked ketchup, I’m using ketchup, molasses, a touch of hot sauce, some garlic powder, paprika, and a little bit of Worcestershire sauce.

That’s it! Just a small handful of ingredients for big flavors.

Do I really need a smoker to make smoked ketchup?

This recipe does use a smoker. I use an outdoor smoker and blend a combination of wood chips to get the perfect flavor.

There’s no right or wrong blend of wood chips. I usually use whatever I have on hand.

With this sweet and slightly spicy nature of this recipe, a mesquite, hickory, and a neutral wood would all work separately. I do like to mix the fruit woods though.

If you don’t have a smoker, you could add a teaspoon of liquid smoke and cook this in your crock pot on low. You would have to cook it until the ketchup darkens.

Once it is no longer bright red, you’ll know the sugars in the ketchup have caramelized and turned the ketchup even sweeter. The cook time would vary based on your crock pot.

How to Make Smoked Ketchup

Don’t let smoking intimidate you! Using your smoker for this recipe is so easy to do. Just set your smoker temperature to 250 using any wood chips you’d like.

Then whisk all the ingredients for the ketchup together in a medium bowl. Transfer the mixture to a smoker safe dish and put the dish in your smoker. Let it smoke for 2 hours, stirring after each hour.

You’ll know the ketchup is done because it will darken as the sugars caramelize.

What to Serve With This Smoked Tomato Ketchup Recipe:

Smoked ketchup makes a great dipping sauce for fries and onion rings, but it is also fabulous in any recipe that would use ketchup. It would make a yummy glaze on meatloaf. You could also use this smoked ketchup to make:

  • barbecue sauce
  • a glaze for meatballs
  • a topping for burgers and hot dogs

However you serve it, this smoked ketchup will add so much flavor to your food and your life. You’ll love finding new things to dunk in it!


Smoked Ketchup

A sweet, smoky caramelized ketchup can come from a couple hours of smoking or slow cooking & it's perfect for serving at any occasion.
5 from 2 votes
Print Pin Rate
Course: Appetizer, Dip
Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 12
Calories: 55kcal


  • 2 cups ketchup
  • 2 tbsp molasses
  • 1/2 tbsp hot sauce
  • 1/4 tsp garlic powder
  • 1/8 tsp smoked paprika
  • splash Worcestershire sauce


  • Set the smoker to 250 degrees, with wood chips of your choice.
  • In a medium sized mixing bowl, whisk the ingredients together until smooth.
  • Transfer the mixture to a smoker safe dish, or a small aluminum pie pan.
  • Put the pan in the preheated smoker, and smoke for two hours- stirring after each hour.
  • Remove the smoked ketchup from the smoker. Stir to access consistency.
  • If good, let cool slightly and use right away. If the mixture's become too thick, whisk in a little water to thin it before dipping.


Calories: 55kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 378mg | Potassium: 175mg | Fiber: 1g | Sugar: 11g | Vitamin A: 215IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg


5 thoughts on “Smoked Ketchup

  1. I hate ketchup, I don’t know why. Maybe because I was raised before it became really popular – but I think I might like this smoked version!!

    Thanks for sharing at Fiesta Friday!


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