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

1. 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.
2. 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.
3. 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.)
4. 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.

5. makes 2 cups

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