Ingredients
1 can (28 ounces) diced tomatoes
1 medium onion, quartered
3 cloves garlic, 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 1/3 cup fresh orange juice (2 oranges total)
2 tablespoons brewed espresso
1 bay leaf
1 fresh habanero chile
Coarse salt and freshly ground pepper
Preparation
Puree diced tomatoes and juice, onion, garlic, and sugar in a food processor. Transfer tomato mixture to a large heavy-bottomed stockpot. Add vinegar, 1 cup water, the dry mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf, and habanero chile.
Bring mixture to a boil over medium heat. Reduce heat; simmer, stirring occasionally until thickened, about 50 minutes.
Remove chile. Puree half or whole chile (depending on desired heat) with 1 cup ketchup in the food processor. Return ketchup to pot; stir until well blended. Season with salt and pepper. Let cool completely.
