My kids think I make the "mild" version of everything including this Orange Hot Pepper Catsup. But my 10 year old loves the really hot Habanero sauce I got  few years back, calls himself "Habanero boy", but in truth he doesn't like the really hot food. So I cook everything pretty much the way I want it, and the family eats it up.

In making this Orange Hot Pepper Catsup, I cheat and put a whole orange in mine instead of getting juice and 1/2 cup of orange pieces. I just peel, and dice, making sure I get all the seeds out.

Handling Chilie Peppers Warning: Remember to use gloves with toughing the chilies. I would even advise you to wear a set of eye goggles like you get from Lowes when you take the kids to the kids workshop they have free every other Saturday. I wear gloves for working with chilies, but when I get around Habaneras I take no chances. I also like to use my cutting board wet so the juices has less chance of soaking in and sticking around. And that not a problem as it is the last thing I cut in the process, so the board is wet because of all the rinsing I have done on it.

Last note before we get going.... Pick an orange Habanero instead of yellow or red. I think it gives it a nicer color and a lighter taste.

Orange Hot Pepper Catsup Ingredients

• 4 1/2 pounds plum or roma type tomatoes
• 1 cup chopped onion
• 1/2 cup of orange pieces
• 1/2 cup of orange juice
• 2 Jalapeno pepper, seed
• 1 Habanero pepper, seed
• 1/2 cup of white sugar
• 1/2 cup of brown sugar
• 1 tablespoon salt
• 1/2 cup of vinegar (5%) *

Basic Steps for Making Orange Hot Pepper Catsup

Step 1 Prepare for canning the Orange Hot Pepper Catsup

Get the jars and lids sterilizing the dishwasher is fine for the jars. Be sure to let it go through the rinse cycle to get rid of any soap!  It's also a good time to start heating up the water in the canner and the small pan of water to boil the lids. Personally the trick I use is that I ran the jars through whatever my last load of dishes was and then leave them in the dishwasher. (I think I am like a lot of people in that I pre-rinse most of my dishes before loading them in the dishwasher anyway, right?) Then after washing with soap and other dishes, I just wash them again with no soap.

At this point where you are ready to start making your recipe, go ahead and get the water-bath canner water started heating. Let it get up to a boil and then turn it off if you are not yet ready for it. Keep the lid on it to retain heat and steam evaporation.

Lids:  Put the lids into a pan of boiling water for at least several minutes. This helps soften the sealing compound of the lid. This is why the little lid lifter with the magnet is cool, because they get very hot. I have also found it good to layer my lids in an alternating fashion in the pan, so they don't stick to each other.  

Step 2 Making the tomato-onion base for Orange Hot Pepper Catsup

In a large heavy bottom saucepan cook the tomatoes and onions until soft. Set aside to cool for 15 minutes or so, while you chop and prepare the orange and chilies. Transfer to a blender and pulse until smooth. Pour the mixture back into the large heavy bottom saucepan.

Step 3 Making the zing for Orange Hot Pepper Catsup

In the blender, pulse or puree the orange (juice and pieces) and peppers. Add this zingy orange hot pepper mixture to the tomato-onion base in the large heavy bottom saucepan. Add the sugars and salt. Bring back to a boil, and then turn down to a medium simmer for about 25 minutes, stirring often, so it doesn't scorch. (A easy trick I do, is lets it sit in my crock pot for an hour on high). Add the vinegar and cook till thick.

Step 4 Canning the Orange Hot Pepper Catsup

Immediately ladle the Orange Hot Pepper Catsup into the hot sterilized canning jars, leaving 1/4 headspace.   Make sure you wipe down the rims of the jars, and carefully seat the lid and hand-tighten the ring around them.  Be sure the contact surfaces (top of the jar and underside of the ring) are clean to get a good seal!

Process the jars in a boiling-water canner for 15 minutes for pints, and 10 minutes for half-pints at sea level. Start the timing when the water comes back to a boil. If you are at 1,001-3,000 feet, the time increases to 20 minutes per pint. If you are at 3,001-6,000 feet, the time increases to 25 minutes. If you are at 6,001 feet or above, the time increases to 30 minutes. However at these higher ranges, I would be very tempted to only use a pressure canner as to reduce the time and increase your safety factor.

Remove the jars carefully, and let cool on a clean towel. Allow the Orange Hot Pepper Catsup to "cure" for a week before serving for best taste.

Other notes:

Also, I am thinking about bottling this. Does anyone have experance in bottling in a water-bath canner? Like Ketchup bottles, where do you get them, how long do your process them for, how much head space do you use?