After a recent farmers' market escapade, I had more tomatoes than Muir Glen. One of the recipes I made was this Spicy Ketchup, adapted from a Martha Stewart recipe. It's got a nice kick, aromatic exotic-ness and is great for grilled meats. Dip a French fry in it if you dare.
- 1 1/2 teaspoon olive oil
- 1 small onion, finely chopped
- 1 tiny habanero, seeded and finely chopped
- 2 medium cloves garlic, chopped
- 6 tablespoon dark brown sugar
- For ground clove mixture, grind these:
- 4 whole cloves
- 4 whole cardamom seeds
- 1 teaspoon peppercorns
- 2 whole star anise
- 1 dried bay leaf
- For mace mixture, combine these:
- 1/4 teaspoon mace
- 1/2 teaspoon cinnamon
- 1 tablespoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1 tablespoon salt
- 2 tablespoons cider vinegar
- 4 cups fresh tomato puree
Heat olive oil in a large heavy saucepan over medium heat. Add chopped onion, habanero and garlic. Cook, stirring occasionally, about 10 minutes or until translucent. Stir in brown sugar. Stir in ground clove mixture and mace mixture. Stir in cider vinegar and cook one minute to evaporate vinegar slightly.
Stir in tomato puree. Lower heat to a bare simmer and cook 30 to 45 minutes, or until very thick. Stir frequently during last 15 minutes of simmering to prevent scorching.
Can for long term or refrigerate up to a week. Makes approximately 20 ounces of ketchup.