Curry ketchup "Hot Habanero"

Ingredients for 1 servings:

• 1 m.-large onion(s), red
• 1 m.-large onion(s), white
• 1 clove(s) garlic
• 1 chili pepper(s) (Habanero pepper), red or yellow
• 2 tsp Thai curry powder
• 1 cup(s) sherry vinegar
• 1 can of tomatoes, peeled
• 190 g brown sugar
• 4 tbsp tomato ketchup
• some paprika powder
• some black pepper, ground
• some sea salt
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

makes approx. 500 ml

Dice the onions. It is not necessary to finely chop the onions. Finely chop the garlic. Wearing gloves, finely chop the habanero. Sauté the onions and curry together in a little olive oil; do not let it brown. Then add the sugar and caramelize everything. Deglaze with the vinegar and bring to a boil briefly. Add all the other ingredients and cook for 10-15 minutes. If you like a strong garlic flavor, add the garlic in the last 5 minutes. The same applies to the habanero if you don’t want it to give off too much heat. The longer it simmers, the hotter it will be. If the ketchup is too thick, perhaps add a little more water and tomato paste. Then puree everything as finely as you like and pour it into jam jars, old glass ketchup bottles, preserving jars, or similar glass containers while still hot. Then, if possible, screw on the lid and let it cool overnight. Tip: The more sugar it contains, the longer it will keep in your pantry. As long as the bottle isn’t opened, the sauce will keep for at least 4 months. It’ll keep even longer if you briefly boil the jars and lids beforehand. I only ever rinse them, though. It makes about half a liter. I fill 2-3 jam jars with it. The sauce goes perfectly with grilled vegetables, pork, and grilled sausages.