Habanero Catsup

• 1 can (15 oz.) peaches with syrup
• 1-1/2 cup canned crushed tomatoes
• 3/4 tsp. Coleman's dry mustard
• 3/4 tsp. cumin seeds, toasted and ground
• 3/4 tsp. salt
• 1 tbsp. brown sugar
• 1/4 cup cider vinegar
• 2 tbsp. butter
• 1 fresh habanero pepper, seeded and chopped
• 2 cloves garlic
• 1/2 md. onion

1. In a blender, puree the peaches with the syrup, tomatoes, onion, garlic and habanero until smooth.
2. In a saucepan, melt the butter over medium heat.
3. Add the pureed mixture and stir in the rest of the ingredients.
4. Reduce the heat to low and cook for about 1 hour or until the mixture is reduced and thick.
5. (Not so thick that it won't pour.)
6. Stir it often near the end so it will not burn.
7. Pour into a jar and refrigerate for at least 24 hours.
8. Use it like you would regular catsup.

peaches, tomatoes, mustard, cumin seeds, salt, brown sugar, cider vinegar, butter, pepper, garlic, onion

Taken from www.foodgeeks.com/recipes/18905 (may not work)