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Categories:
olive oil onion habanero garlic dark brown sugar cloves cardamom seeds peppercorns star anise bay leaf mace cinnamon mustard cayenne pepper salt cider vinegar tomato puree
Viewed: 74 - Published at: 5 years agoIngredients
- 1 1/2 teaspoon olive oil
- 1 small onion, finely chopped
- 1 tiny habanero, seeded and finely chopped
- 2 medium cloves garlic, chopped
- 6 tablespoon dark brown sugar
- 4 whole cloves
- 4 whole cardamom seeds
- 1 teaspoon peppercorns
- 2 whole star anise
- 1 dried bay leaf
- 1/4 teaspoon mace
- 1/2 teaspoon cinnamon
- 1 tablespoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1 tablespoon salt
- 2 tablespoons cider vinegar
- 4 cups fresh tomato puree
Method
- Heat olive oil in a large heavy saucepan over medium heat. Add chopped onion, habanero and garlic. Cook, stirring occasionally, about 10 minutes or until translucent. Stir in brown sugar. Stir in ground clove mixture and mace mixture. Stir in cider vinegar and cook one minute to evaporate vinegar slightly.
- Stir in tomato puree. Lower heat to a bare simmer and cook 30 to 45 minutes, or until very thick. Stir frequently during last 15 minutes of simmering to prevent scorching.
- Can for long term or refrigerate up to a week. Makes approximately 20 ounces of ketchup.
