Kicked Up Ketchup

A lot of people cook out for Memorial Day and stick to the same old burgers and dogs.  If that is what you want, that is fine.  But just because you are having burgers doesn't mean you can't think outside the box (or I guess in this case, think outside the bun).  Whether it is burgers or dogs, this kicked up ketchup will add a new dimension to even the most standard grill fare.  I found this devilishly delicious (say that 5 times fast) condiment in Emeril at the Grill and I just knew that it had to be shared with you here.  So, without further delay, I give you Emeril's Orange Habanero Ketchup.  Enjoy!

Orange Habanero Ketchup

Ingredients

• 2 Tbsp olive oil
• 3⁄4 cup finely chopped onion
• 1 habanero chile, stemmed and seeded
• 1 1⁄2 tsp minced garlic
• 1 Tbsp minced fresh ginger
• 1⁄2 cup red wine vinegar
• 1⁄2 cup cider vinegar
• 1 cup packed dark brown sugar
• 3⁄4 cup orange juice (preferably freshly squeezed)
• 2 tsp grated orange zest
• 1 tsp kosher salt
• 1⁄2 tsp ground mustard
• 1⁄4 tsp ground mace
• One 28-ounce can whole plum tomatoes, with their juices, broken into pieces

Directions

1. Set a 2-quart saucepan over medium heat and add the olive oil.
2. Once the oil is hot, add the onions, habanero, garlic, and ginger and cook until softened, 4 to 5 minutes. Add the wine vinegar, cider vinegar, brown sugar, orange juice, orange zest, kosher salt, mustard, and mace. Stir to combine.
3. Bring the sauce to a boil, and add the tomatoes and tomato juices. Continue to cook until the liquid has reduced by half, 20 to 25 minutes.
4. Remove the pan from the heat and set it aside to cool briefly.
5. Then transfer the mixture to a food processor, and puree until very smooth.
6. Serve at room temperature or slightly chilled.
7. Store the ketchup in a clean nonreactive container in the refrigerator for up to 3 weeks.

If you are interested in purchasing Emeril at the Grill, click here.