Habanero Catsup
by einar
Prep time: 0:30
Overall time: 1:30
SERVINGS
1 recipe scale / convert
INGREDIENTS
1 can (15 oz.) peaches with syrup
1-1/2 cup canned crushed tomatoes
3/4 tsp. Coleman's dry mustard
3/4 tsp. cumin seeds, toasted and ground
3/4 tsp. salt
1 tbsp. brown sugar
1/4 cup cider vinegar
2 tbsp. butter
1 fresh habanero pepper, seeded and chopped
2 cloves garlic
1/2 md. 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.
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