Habanero Ketchup Recipe
Ingredients:
3 habaneros, halved keeping the seeds
7 hot house tomatoes
1/2 c white wine vinegar
1 tbsp kosher salt
3 tbsp granulated sugar
3 cloves garlic, minced
1/2 sweet yellow onion, medium dice
1 tsp cumin
2 tsp dried oregano
1/2 tsp cinnamon
1 tsp black pepper, freshly ground
1 tsp coriander
1 tsp turmeric
4 tbsp oil
Tools needed:
Tall stock pot
Small stock pot
Colander
Tomato shark (here's one I recommend)
***the above is an amazon affiliate link***
Cutting board
Sharp knife
Blender
Fine mesh strainer
Container with lid for storing the kethcup
Measuring spoons
Small mixing bowl
Wire whisk
Slotted spoon
How to make it:
Wash tomatoes under cold, running water. Cut the core out of the tomato with a tomato shark. On the opposite end, score an “X” with a sharp knife. This is so the skin on the tomato can be removed easily after blanching. Place a large stock pot with water on a burner, bring to a boil.
Place the tomatoes in boiling water for 30 seconds, or until the skin looks like it is falling off the tomato. Pull the tomatoes from the water with slotted spoon and place in a colander. Rinse tomatoes under cold running water to stop them from cooking. Pull off the tomato skin.
Place the large stock pot back on the burner over medium low heat. Place 2 tbsp oil in the pot along with the chopped onion, add pinch of salt. Sweat the onion for 2 minutes or until they turn translucent stirring occasionally. Be careful not to brown the onions. Once translucent, add the minced garlic and sweat for 30 seconds. Add the spices, sugar, vinegar, habaneros, 2 more tbsp of oil, pinch of salt and the tomatoes to the pot. Be sure to add any liquid from the tomatoes that may be left on the cutting board. Bring the liquid in the pot to a simmer, reduce the heat to low and continue to simmer for 20 minutes. The habaneros and tomatoes are to be soft. Blend with an immersion blender to puree everything in the pot. Strain the sauce through a fine mesh strainer catching the sauce in a mixing bowl. If the sauce is too thin, place in a small stock pot and simmer over low heat to reduce slightly. More simmer time means a thicker sauce. This may take 20-30 minutes to reduce the sauce by a 1/3.
Cool slightly and place in a glass container (recommended). Keeps in the refrigerator for 2 weeks.
Enjoy!
Logan
