Chile-Citrus Ketchup

• 1 can (28 ounces) diced tomatoes
• 1 medium onion, quartered
• 3 garlic cloves, crushed with the flat side of a large knife
• 1/4 cup plus 2 tablespoons packed dark brown sugar
• 1/4 cup cider vinegar
• 2 teaspoons dry mustard
• Pinch of ground nutmeg
• 1/4 teaspoon ground allspice
• Pinch of chili powder
• 1/2 teaspoon finely grated orange zest plus 1 cup fresh orange juice (2 oranges total)
• 2 tablespoons brewed espresso
• 1 bay leaf
• 1 fresh habanero chile
• Coarse salt and freshly ground pepper

1. Puree the diced tomatoes and juice, onion, garlic, and sugar in a food processor.
2. Transfer the tomato mixture to a large, heavy-bottomed stockpot.
3. Add the vinegar, 1 cup water, and the dry mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf, and habanero chile.
4. Bring the mixture to a boil over medium heat.
5. Reduce heat; simmer, stirring occasionally, until thickened, about 50 minutes.
6. Remove the chile.
7. Puree half or whole chile (depending on desired heat) with 1 cup ketchup in the food processor.
8. Return the ketchup to the pot; stir until well blended.
9. Season with salt and pepper.
10. Let cool completely.
11. The ketchup can be refrigerated in an airtight container, up to 2 weeks.

tomatoes, onion, garlic, brown sugar, cider vinegar, mustard, ground nutmeg, ground allspice, chili powder, orange juice, espresso, bay leaf, habanero chile, salt

Taken from www.epicurious.com/recipes/food/views/chile-citrus-ketchup-393315 (may not work)