No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

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

Source
Martha Stewart Living, June 2005

advertisement

advertisement