Habanero Catsup

by einar

Prep time: 0:30 Overall time: 1:30

Servings:

INGREDIENTS

1 (15 ounce)canned peaches with syrup
1 1/2 cups canned crushed tomatoes
3/4 teaspoon Colman's dry mustard
3/4 teaspoon cumin seeds, toasted and ground
3/4 teaspoon salt
1 Tablespoon brown sugar
1/4 cup cider vinegar
2 Tablespoons butter
1 fresh Habanero pepper, seeded and chopped
2 cloves garlic
1/2 medium onion

INSTRUCTIONS

In a blender, puree the peaches with the syrup, tomatoes, onion, garlic and habanero until smooth. In a saucepan, melt the butter over medium heat. Add the pureed mixture and stir in the rest of the ingredients.

Reduce the heat to low and cook for about 1 hour or until the mixture is reduced and thick. (Not so thick that it won't pour.) Stir it often near the end so it will not burn.

Pour into a jar and refrigerate for at least 24 hours. Use it like you would regular catsup.

CHEF COMMENTS

Here is another recipe for us (CHILE HEADS) -- it is only as hot as you make it. You can add more habanero to it if you want to.

Tagged: catsup, condiments add tags

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