Hot Habanero Curry Ketchup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 medium onion (s), red
- 1 medium onion (s), white
- 1 clove garlic
- 1 chilli pepper (Habanero), red or yellow
- 2 teaspoons Thai curry powder
- 1 cup sherry vinegar
- 1 can tomato (s), peeled
- 190 g suar, brown
- 4 tablespoon tomato ketchup
- some paprika powder
- some black pepper, ground
- some sea salt
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Dice the onions. There is no need to finely chop the onions. Finely chop the garlic. Finely chop the habanero with gloves.
- Sweat the onions and curry together with a little olive oil, do not let them brown. Then add the sugar and caramelize everything. Deglaze with the vinegar and bring to the boil briefly. Add all other ingredients and cook for 10-15 minutes. If you like a strong garlic flavor, only add the garlic in the last 5 minutes. The same applies to the habanero, if you don`t want it to be so hot. The longer it simmer, the spicier it gets.
- If the ketchup is too thick, maybe add a little more water and tomato paste.
- Then puree everything as finely as you like and fill it as hot as possible into jam jars, old glass ketchup bottles, mason jars or the like made of glass. Then, if possible, turn on the lid and let cool overnight.
- Tip: the more sugar there is, the longer it will stay in the pantry. As long as the bottle is not opened, the sauce can be kept for at least 4 months. The sauce will last even longer if you briefly boil the jars and lids beforehand. However, I just always rinse them.
- Makes about half a liter. I fill 2 - 3 jam jars with it.
- The sauce goes well with grilled vegetables, pork and grilled sausages
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