Habanero Spiked Ketchup

This little condiment is so easy to make and has amazing flavor from the roasted habanero pepper, which has a sweet, fruity quality to it as well as some serious kick.  Roasting it though really mellows the heat.  You can adjust the amount of ketchup to habanero to your own taste. I created this recipe to be a good medium heat with a gradual build but you can certainly make it spicier if that’s your thing.  Just buy an extra habanero and roast two instead of one.  And remember the sauce will mellow with the burger or other protein you pair it with.  Best of all it stores for several weeks in the fridge!

1 Habanero pepper

1/2 cup ketchup

  1. Preheat the broiler. Place the Habanero on a sheet of foil and under the broiler, a few inches away.  Broil until each side is side is slightly blackened.  The habanero has a delicate skin so you don’t want to over cook it or it will be difficult to remove the skin from the flesh, blistered is best.
  2. Remove from the oven and (wearing gloves) remove the stem, skin and seeds.  Chop well until it’s almost a paste.
  3. Add the Habanero and ketchup to the bowl of a small food processor.  Using a spatula puree the mixture, scraping down the sides several times to make sure all the Habanero is well incorporated.  Taste and add more ketchup if desired.  The end result should be a definite kick but it’s almost subtle at first and then builds on you as you taste more.
  4. Store in the refrigerator until ready to use.  This is one that gets better if it sits for a day to let the flavors really meld together.  Will last several weeks.

Yields approximately 1/2 cup

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1 Comment

  • comment-avatar
    LovesAmerica May 18, 2015 (5:38 pm)

    Sonya,
    This ketchup is fantastic…so simple and easy to make. The first time I made this, my family and friends couldn’t stop eating it. This is my new “go to ketchup.” And yes, gloves are a must when working with hot peppers. I found that out the hard way.