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Prep Time15 minutes
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Cook Time15 minutes
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Serv SizeYield 2 cups
With a smoky sweetness and a slow-building heat, this habanero ketchup blends brown sugar, honey, and spices for a bold, perfectly balanced flavor.
Ingredients
Directions
Growing habaneros in your garden and have some extra, this habanero catsup is perfect and delicious way to use them up! Smoky-sweet with a slow-building burn, this habanero catsup layers brown sugar, honey, and spices for a bold, balanced bite.
With gloved hands, seed, stem and finely mince 2-3 habanero peppers, depending on how hot you want your habanero catsup.
Add 1 teaspoon of oil, such as vegetable or canola, to a medium saucepan over medium heat. Add the minced habanero peppers to the saucepan and sauté for a couple of minutes.
Mix in a medium bowl 1 cup of tomato paste, 1/2 cup of apple cider or white vinegar, 1/4 cup of light brown sugar, 1 tablespoon of honey, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of cumin, and salt to taste. Add the mixture to the saucepan with the habaneros. Slowly add in 1/4 to 1/2 cup of water until you reach the consistency you desire. Heat until hot, then reduce to a simmer and simmer for 10-15 minutes, stirring occasionally.
Blend (optional) for a silky-smooth texture. Allow it to cool completely before bottling and serving or refrigerate for up to two weeks. Habanero Catsup reaches its peak flavor after 1 to 2 days.
Enjoy!
Conclusion
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