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Chile-Citrus Ketchup


Ketchup made at home bursts with flavor. This version, spiked with hot chile and citrus, elevates familiar french fries to new heights.

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living, June 2005


  • 1 can (28 ounces) diced tomatoes
  • 1 medium onion, quartered
  • 3 cloves garlic, crushed with the flat side of a large knife
  • 1/4 cup plus 2 tablespoons packed dark-brown sugar
  • 1/4 cup cider vinegar
  • 2 teaspoons dry mustard
  • Pinch of ground nutmeg
  • 1/4 teaspoon ground allspice
  • Pinch of chili powder
  • 1/2 teaspoon finely grated orange zest, plus 1/3 cup fresh orange juice (2 oranges total)
  • 2 tablespoons brewed espresso
  • 1 bay leaf
  • 1 fresh habanero chile
  • Coarse salt and freshly ground pepper


  1. Puree diced tomatoes and juice, onion, garlic, and sugar in a food processor. Transfer tomato mixture to a large heavy-bottomed stockpot. Add vinegar, 1 cup water, the dry mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf, and habanero chile.

  2. Bring mixture to a boil over medium heat. Reduce heat; simmer, stirring occasionally until thickened, about 50 minutes.

  3. Remove chile. Puree half or whole chile (depending on desired heat) with 1 cup ketchup in the food processor. Return ketchup to pot; stir until well blended. Season with salt and pepper. Let cool completely.

Cook's Notes

Ketchup can be refrigerated in an airtight container, up to 2 weeks.

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