Chile-Citrus Ketchup Recipe

Name: Chile-Citrus Ketchup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Puree the diced tomatoes and juice, onion, garlic, and sugar in a food processor.
2
Transfer the tomato mixture to a large, heavy-bottomed stockpot.
3
Add the vinegar, 1 cup water, and the dry mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf, and habanero chile.
4
Bring the mixture to a boil over medium heat.
5
Reduce heat; simmer, stirring occasionally, until thickened, about 50 minutes.
6
Remove the chile.
7
Puree half or whole chile (depending on desired heat) with 1 cup ketchup in the food processor.
8
Return the ketchup to the pot; stir until well blended.
9
Season with salt and pepper.
10
Let cool completely.
11
The ketchup can be refrigerated in an airtight container, up to 2 weeks.

195

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Chile-Citrus Ketchup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile-Citrus Ketchup

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