[CH] TNT: Double Hot Ketchup

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I don't know if I posted this in July or not. If I did, ignore. If I didn't, 
enjoy.

I made a batch of this when I was trying to use up stuff in the freezer before 
vacation - I had 2 kinds of chiles left - some green Aji's and a couple of 
Chocolate Nuggets from the year before. I got those at Bowers. Made a really hot 
ketchup, but it was edible. I gave some to a friend of mine and her family fell 
in love with it. She said her son hates ketchup normally but loved this and 
wanted more. So, I made another batch this week but I only had a couple of red, 
but mild, chiles from my neighbor and 2 red Thai Dragons from my yard. It was 
milder but still good.

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 that didn't 

puree well.

Mixture filled 2 bottles 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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