Homemade Spicy Ketchup

Ingredients

• 1 1/2 teaspoon olive oil
• 1 small onion, finely chopped
• 1 tiny habanero, seeded and finely chopped
• 2 medium cloves garlic, chopped
• 6 tablespoon dark brown sugar
• For ground clove mixture, grind these:
• 4 whole cloves
• 4 whole cardamom seeds
• 1 teaspoon peppercorns
• 2 whole star anise
• 1 dried bay leaf
• For mace mixture, combine these:
• 1/4 teaspoon mace
• 1/2 teaspoon cinnamon
• 1 tablespoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1 tablespoon salt
• 2 tablespoons cider vinegar
• 4 cups fresh tomato puree

Directions

Warm the olive oil in a large, heavy saucepan set over medium heat. Add the chopped onion, habanero and garlic, then cook, stirring now and then, for about 10 minutes, until the vegetables look translucent. Mix in the brown sugar, then add the ground clove mixture and the mace mixture. Pour in the cider vinegar and cook for 1 minute so it reduces slightly. Stir in the tomato puree, turn the heat down to the gentlest simmer, and cook for 30 to 45 minutes, until the ketchup is very thick. During the last 15 minutes, stir often so the bottom does not scorch. Can for longer storage, or refrigerate for up to 1 week. Makes approximately 20 ounces of ketchup.