[CH] Double Hot Ketchup

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I adapted this from Emeril at the Grill by Emeril Lagasse. It was originally Orange Habanero Ketchup but I had some Chocolate Nugget and Green Aji chiles in the freezer from 2008! I defrosted them and used some of both in the ketchup. They still had quite a bit of power to them as I was coughing like crazy, and so was Trevor, as it cooked.
 
 When I finally tasted it, it was sooooo hot. I called it Double Hot for 2 reasons - 2 kinds of chiles and because it was sooooo hot. Just delicious though. After you get hit with the heat, you taste the brown sugar in the background. So good. I can't wait to put this on burgers this week!
 
 Who needs Heinz?
 
 Double Hot Ketchup
 
 2 tbsp olive oil
 1/4 cup onion, finely chopped
 1 Chocolate Nugget chile, diced
 2 Green Aji peppers, diced*
 3 cloves garlic, minced**
 1 tbsp fresh ginger, minced
 1/2 cup red wine vinegar
 1/2 cup cider vinegar
 1 cup Splenda brown sugar, packed***
 3/4 cup lemon juice, freshly squeezed****
 2 tsp grated lemon zest
 1 tsp kosher salt
 1/2 tsp ground mustard
 1/4 tsp ground mace
 1-28 oz can tomatoes, with juices, broken into pieces
 
 Set a 2 quart saucepan over MED heat and add the oil. Once hot, add the onions, chiles, garlic and 
 ginger and cook until softened, about 4-5 minutes. Add wine vinegar, cider vinegar, brown sugar, 
 lemon juice, lemon zest, salt, mustard, and mace. Bring to a boil, and add the tomatoes and tomato 
 juices from can. Continue to cook until the liquid has reduced by half, 25-30 minutes.
 Remove the pan from the heat and set it aside to cool briefly. Transfer mixture to food processor 
 and puree until smooth.***** Serve at room temperature or slightly chilled.
 Store in a clean nonreactive container (Glass preferably) in the refrigerator for up to 3 weeks.
 
 Risa's notes:
 * Original calls for 1 habanero.
 ** original calls for 1.5 tsp garlic
 *** original calls for regular dark brown sugar
 **** original calls for orange juice. I used Meyer Lemon juice and zest
 ***** I put the mixture through a food mill to make sure to remove any large pieces tha
ottles and 1 jar all the way to the top.
 
 Yield: 3 cups
 Source: Adapted from Emeril at the Grill
 Posted by RisaG
 
 
      

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