Habanero Ketchup

A homemade tomato ketchup with warm spices, cider vinegar tang and the fruity heat of a fresh habanero.

Course Condiment

Keyword Habanero Pepper

Prep Time 10

Cook Time 20

Total Time 30

Servings tablespoons

Calories 27kcal

Ingredients

4 roma tomatoes seeded and chopped
1 habanero pepper seeded and chopped (leave the seeds and white pith in for super-spicy ketchup)
1 red bell pepper seeded and chopped
1 onion chopped
4 cloves garlic minced
3/4 cup cider vinegar
1/4 cup brown sugar packed
2 tablespoons olive oil
1 bay leaf
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Salt and pepper to taste

Instructions

In a saucepan over medium heat, sauté the garlic and onion in the olive oil until translucent.
Add the roma tomatoes, red bell pepper, and habanero pepper. Continue to cook, stirring often, until the peppers soften.
Add the cider vinegar, brown sugar, bay leaf, allspice, cinnamon, and cloves. Stir and continue to cook for 3 to 5 minutes (until all vegetables are very soft).
Remove the bay leaf, then pour the mix into a food processor or blender. Puree the mix until smooth, then return the sauce to the pan. Simmer the sauce for 5 to 7 minutes, until it reaches your desired ketchup thickness.
Salt and pepper to taste, then serve or for best flavor, chill the ketchup for one hour, covered, prior to serving.

Notes

For an extra spicy ketchup, leave the habanero seeds and membrane in place, as the heat of chili pepper is primarily carried there. Be warned, it's super-spicy.

Use gloves when handling habanero peppers, especially during the seeding process, as direct contact with skin can cause significant chili burn.

Nutrition