Habanero Catsup 1 (15 ounce) can peaches with syrup 1 1/2 cups canned crushed tomatoes 1/2 medium white onion, chopped 2 garlic cloves 1 fresh, pickled, or reconstituted ground     dried habañero, seeded and chopped 2 tablespoons butter 1/4 cup cider vinegar 1 tablespoon brown sugar 3/4 teaspoon salt, or more, to taste 3/4 teaspoon cumin seeds, toasted and ground 3/4 teaspoon dry Colman's Mustard In a blender, purée the peaches with their syrup, tomatoes, onion, garlic and habañero until smooth. In a heavy saucepan, melt butter over medium heat. Add puréed mixture and stir in remaining ingredients. Reduce heat to low and cook for about 60 minutes or until the mixture is reduced and very thick, but spoonable. Stir often toward the end. Pour into a jar and refrigerate the catsup overnight. Use Habañero Catsup as you would regular catsup.