Habanero Ketchup

By Coppermouse

Ingredients

• 2 tablespoons olive oil
• 1 medium chopped onion
• 4 garlic cloves, minced
• 1 small habanero pepper
• 1 large red bell pepper, seeded & chopped
• 4 roma tomatoes, seeded & chopped
• 1 bay leaf
• 1 ⁄2 teaspoon allspice
• 1 ⁄2 teaspoon cinnamon
• 1 ⁄4 teaspoon ground cloves
• 3 ⁄4 cup cider vinegar
• 1 ⁄2 cup packed brown sugar

Preparation

Step 1

Heat oil in heavy (non-reactive) saucepan on medium heat; sauté onion
and garlic until onion is soft.
Add peppers and tomatoes; sauté until peppers are tender.
Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft.
Remove bay leaf and puree; return to saucepan and simmer 5 minutes.
Add salt to taste, cover and refrigerate.
Keeps 1 week in fridge.