by kirra » Sun Jun 28, 2009 12:32 pm
Orange Habanero Ketchup
Ingredients:
2 tablespoons olive oil
1/4 cup finely chopped onion
1 habanero chile, stemmed and seeded
1 1/2 teaspoons minced garlic
1 tablespoon minced fresh ginger
1/2 cup red wine vinegar
1/2 cup cider vinegar
1 cup packed dark brown sugar
3/4 cup freshly squeezed orange juice
2 teaspoons grated orange zest
1 teaspoon kosher salt
1/2 teaspoon ground mustard
1/4 teaspoon ground mace
One 28-ounce can whole plum tomatoes, with their juices, broken into pieces
Preparation:
Set a 2-quart saucepan over medium heat and add the olive oil. Once the oil is hot, add the onions, habanero, garlic, and ginger and cook until softened, 4 to 5 minutes. Add the wine vinegar, cider vinegar, brown sugar, orange juice, orange zest, kosher salt, mustard, and mace. Stir to combine. Bring the sauce to a boil, and add the tomatoes and tomato juices. Continue to cook until the liquid has reduced by half, 20 to 25 minutes.
Remove the pan from the heat and set it aside to cool briefly. Then transfer the mixture to a food processor, and puree until very smooth. Serve at room temperature or slightly chilled.
Store the ketchup in a clean, non-reactive container in the refrigerator for up to 3 weeks. Yield: About 3 cups
[b][size=150]Orange Habanero Ketchup[/size]
Ingredients:[/b]
2 tablespoons olive oil
1/4 cup finely chopped onion
1 habanero chile, stemmed and seeded
1 1/2 teaspoons minced garlic
1 tablespoon minced fresh ginger
1/2 cup red wine vinegar
1/2 cup cider vinegar
1 cup packed dark brown sugar
3/4 cup freshly squeezed orange juice
2 teaspoons grated orange zest
1 teaspoon kosher salt
1/2 teaspoon ground mustard
1/4 teaspoon ground mace
One 28-ounce can whole plum tomatoes, with their juices, broken into pieces
[b]Preparation:[/b]
Set a 2-quart saucepan over medium heat and add the olive oil. Once the oil is hot, add the onions, habanero, garlic, and ginger and cook until softened, 4 to 5 minutes. Add the wine vinegar, cider vinegar, brown sugar, orange juice, orange zest, kosher salt, mustard, and mace. Stir to combine. Bring the sauce to a boil, and add the tomatoes and tomato juices. Continue to cook until the liquid has reduced by half, 20 to 25 minutes.
Remove the pan from the heat and set it aside to cool briefly. Then transfer the mixture to a food processor, and puree until very smooth. Serve at room temperature or slightly chilled.
Store the ketchup in a clean, non-reactive container in the refrigerator for up to 3 weeks. Yield: About 3 cups