Categories: sauces
Ingredients
- 1 (28 oz.) can whole peeled tomatoes, drained, juice reserved
- 1 medium onion, peeled quartered
- 3 cloves garlic, peeled, crushed
- 6 Tbsp. packed brown sugar
- 1/4 cup cider vinegar
- 2 tsp. dry mustard
- Pinch ground nutmeg or to taste
- pinch ground allspice or to taste
- Pinch chili powder or to taste
- 1/2 cup orange juice
- 1/2 tsp. espresso powder or 2 Tbsp. brewed espresso
- 1 bay leaf
- 1 fresh habanero chile pepper, seed and membrane removed
- Coarse salt and ground black pepper, to taste
Directions
- In a food processor, puree tomatoes, onion, garlic and brown sugar along with about 1/2 of the reserved tomato juice (discard unused juice). Transfer mixture to a large, heavy-bottom stockpot. Add vinegar, mustard, nutmeg, allspice, chili powder, orange juice, espresso powder, bay leaf and habanero chile.
- Bring mixture to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until thickened, about 50 minutes. Remove habanero chile and bay leaf.
- Puree about 1 cup of the ketchup in the food processor with as much of the habanero as desired (we suggest staring with about 1/4 of the pepper. They are extremely hot.)
- Return ketchup to pot ; stir until well blended. Season with salt and black pepper. Cool completely. Ketchup will keep , refrigerated, for up to 2 weeks.
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makes 2 cups