Recipe information
Yield
makes 2 1/2 cups
Ingredients
1 can (28 ounces) diced tomatoes
1 medium onion, quartered
3 garlic cloves, 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 cup fresh orange juice (2 oranges total)
2 tablespoons brewed espresso
1 bay leaf
1 fresh habanero chile
Coarse salt and freshly ground pepper
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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