Reviews
Add Rating & Review
46 Ratings
5 star values:
3
4 star values:
8
3 star values:
19
2 star values:
12
1 star values:
4
Back to Chile-Citrus Ketchup
All Reviews for Chile-Citrus Ketchup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Chile-Citrus Ketchup
Recipe Summary
Yield: Makes 2 1/2 cups
Ingredients
Ingredient Checklist
1 can (28 ounces) diced tomatoes
1 medium onion, quartered
3 cloves garlic, 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 1/3 cup fresh orange juice (2 oranges total)
2 tablespoons brewed espresso
1 bay leaf
1 fresh habanero chile
Coarse salt and freshly ground pepper
Cook's Notes
Ketchup can be refrigerated in an airtight container, up to 2 weeks.
Gallery
Chile-Citrus Ketchup
Recipe Summary
Yield: Makes 2 1/2 cups
Gallery
Chile-Citrus Ketchup
Chile-Citrus Ketchup
Chile-Citrus Ketchup
Recipe Summary
Yield: Makes 2 1/2 cups
Recipe Summary
Yield: Makes 2 1/2 cups
Yield: Makes 2 1/2 cups
Makes 2 1/2 cups
Ingredients
Ingredients
- 1 can (28 ounces) diced tomatoes
- 1 medium onion, quartered
- 3 cloves garlic, 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 1/3 cup fresh orange juice (2 oranges total)
- 2 tablespoons brewed espresso
- 1 bay leaf
- 1 fresh habanero chile
- Coarse salt and freshly ground pepper
Directions
Puree diced tomatoes and juice, onion, garlic, and sugar in a food processor. Transfer tomato mixture to a large heavy-bottomed stockpot. Add vinegar, 1 cup water, the dry mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf, and habanero chile.
Bring mixture to a boil over medium heat. Reduce heat; simmer, stirring occasionally until thickened, about 50 minutes.
Remove chile. Puree half or whole chile (depending on desired heat) with 1 cup ketchup in the food processor. Return ketchup to pot; stir until well blended. Season with salt and pepper. Let cool completely.
Cook's Notes
Ketchup can be refrigerated in an airtight container, up to 2 weeks.
Cook’s Notes
Ketchup can be refrigerated in an airtight container, up to 2 weeks.
Reviews
Add Rating & Review
46 Ratings
5 star values:
3
4 star values:
8
3 star values:
19
2 star values:
12
1 star values:
4
Reviews
Add Rating & Review
46 Ratings
5 star values:
3
4 star values:
8
3 star values:
19
2 star values:
12
1 star values:
4
Add Rating & Review
46 Ratings
5 star values:
3
4 star values:
8
3 star values:
19
2 star values:
12
1 star values:
4
46 Ratings
5 star values:
3
4 star values:
8
3 star values:
19
2 star values:
12
1 star values:
4
46 Ratings
5 star values:
3
4 star values:
8
3 star values:
19
2 star values:
12
1 star values:
4
- 5 star values:
- 3
- 4 star values:
- 8
- 3 star values:
- 19
- 2 star values:
- 12
- 1 star values:
- 4
All Reviews for Chile-Citrus Ketchup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chile-Citrus Ketchup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
