Preparation Time: 45 minutes
Serving Size: 1 pint
2 tablespoon olive oil
3/4 cup chopped onion
1 garlic clove, finely chopped
2 tablespoon ginger root, chopped fine
1 habanero chili, stemmed, seeded, and chopped
1 cup apple cider vinegar
1 cup dark brown sugar
3/4 cup fresh squeezed orange juice
2 teaspoon orange zest
1 teaspoon sea salt
1/2 teaspoon ground mustard
1/4 teaspoon nutmeg
3 pounds fresh tomatoes, diced
1. Heat the oil over medium high heat in a large pan. Add the onions, garlic, ginger and habanero and sauté until the onions are soft and translucent.
2. Add the vinegar, brown sugar, orange juice, orange zest, salt, mustard and nutmeg. Bring to a boil. Add the tomatoes and stir. Let cook for 15-20 minutes or until the tomatoes have really broken down. Stir occasionally and push spoon on tomatoes to break them up.
3. Remove from the stove and place mixture in a food processor with a blade. Do this in batches. Do not fill processor bowl past 1/3. Place a towel on top of processor and hold the lid down while processing. Process mixture
until smooth and pour it into a pan. Repeat this in batches until all the ketchup is puréed. Return to the heat and simmer for 30 minutes or until thickness of ketchup is to your preference.