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
    dried Habanero, 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, pur? the peaches with their syrup, tomatoes, onion, garlic and Habanero until smooth.

In a heavy saucepan, melt butter over medium hat. Add pur?d 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 Habanero Catsup as you would regular catsup.