Curry Ketchup

This ketchup is sweet yet has a bit of spice from the red pepper flakes and curry. Serve it with grilled steak, chicken or pork.

1 Tbsp. olive oil
½ cup white or yellow onion, finely chopped
1 clove garlic, finely chopped
2 tsp. tomato paste
½ tsp. sea salt
1½ tsp. ground yellow curry
½ tsp. dry mustard
¼ tsp. smoked paprika
¼ tsp. ground cloves
¼ tsp. ground allspice
1 pinch crushed red pepper flakes
1/3 cup packed brown sugar
¼ cup apple cider vinegar

Heat olive oil over medium heat in a heavy 2-quart saucepot. Add onion and sauté until transparent, about 3 minutes. Add garlic and cook, stirring often, 1 minute. Add tomato paste, salt and all of the spices. Stir to evenly distribute tomato paste.

Add brown sugar, vinegar and crushed tomatoes with juice. Simmer over low heat 45 minutes. Stir occasionally. Mixture will thicken and reduce by about one third.

Remove from heat and let cool slightly. Place in a food processor fitted with a steel blade and process until smooth. Store in a container and refrigerate up to 3 weeks or place in sterilized jars and process for canning.

Makes about 1½ cups.