Time
prep 0:30
total 1:30
Ingredients
| 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
In a blender, puree the peaches with the syrup, tomatoes, onion, garlic and habanero until smooth. In a saucepan, melt the butter over medium heat. Add the pureed mixture and stir in the rest of the ingredients.
Reduce the heat to low and cook for about 1 hour or until the mixture is reduced and thick. (Not so thick that it won't pour.) Stir it often near the end so it will not burn.
Pour into a jar and refrigerate for at least 24 hours. Use it like you would regular catsup.
Author's Comments
Here is another recipe for us (CHILE HEADS) -- it is only as hot as you make it. You can add more habanero to it if you want to.
Similar Recipes
catsup