Yield 3 cups – recipe courtesy Emeril Lagasse, 2007

* 2 tablespoons olive oil
* 3/4 cup finely chopped onion
* 1 habanero, stemmed and seeded
* 1 1/2 teaspoons minced garlic
* 1 tablespoon minced ginger
* 1/2 cup red wine vinegar
* 1/2 cup apple cider vinegar
* 1 cup dark brown sugar
* 3/4 cup fresh squeezed orange juice
* 2 teaspoons orange zest
* 1 teaspoon kosher salt
* 1/2 teaspoon ground mustard
* 1/4 teaspoon ground mace
* 1 (28-ounce) can whole plum tomatoes, with juices, broken into pieces

Set a 2-quart saucepan over medium heat and add the olive oil. Once the oil is hot, add the onions, habanero, garlic and ginger to the pan and cook until softened, about 4 to 5 minutes. Pour the red wine and apple cider vinegar to the pan along with the brown sugar, orange juice, orange zest, salt, mustard and mace. Bring to a boil and add the tomatoes and tomato juices to the pan. Continue to cook until the liquid has reduced by half, about 20 to 25 minutes. Remove from the heat, place in a food processor and puree until very smooth. Remove the ketchup from the food processor and store in a clean, nonreactive container. Store refrigerated for up to 3 weeks.