Ingredients

makes 2 1/2 cups

　　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

　　

Step 1

Puree the diced tomatoes and juice, onion, garlic, and sugar in a food processor. Transfer the tomato mixture to a large, heavy-bottomed stockpot. Add the vinegar, 1 cup water, and the dry mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf, and habanero chile.

　　

Step 2

Bring the mixture to a boil over medium heat. Reduce heat; simmer, stirring occasionally, until thickened, about 50 minutes.

　　

Step 3

Remove the chile. Puree half or whole chile (depending on desired heat) with 1 cup ketchup in the food processor. Return the ketchup to the pot; stir until well blended. Season with salt and pepper. Let cool completely. The ketchup can be refrigerated in an airtight container, up to 2 weeks.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.