Recipe information
Yield
makes 2 1/2 cups
Ingredients
1
1
3
1
1
2
1
1
2
1
1
Need to make a substitution?
Preparation
Step 1
Puree the diced tomatoes and juice, onion, garlic, and sugar in a food processor. Transfer the tomato mixture to a large, heavy-bottomed stockpot. Add the vinegar, 1 cup water, and the dry mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf, and habanero chile.
Step 2
Bring the mixture to a boil over medium heat. Reduce heat; simmer, stirring occasionally, until thickened, about 50 minutes.
Step 3
Remove the chile. Puree half or whole chile (depending on desired heat) with 1 cup ketchup in the food processor. Return the ketchup to the pot; stir until well blended. Season with salt and pepper. Let cool completely. The ketchup can be refrigerated in an airtight container, up to 2 weeks.
