In a saucepan over medium heat, sauté the garlic and onion in the olive oil until translucent.

Add the roma tomatoes, red bell pepper, and habanero pepper. Continue to cook, stirring often, until the peppers soften.

Add the cider vinegar, brown sugar, bay leaf, allspice, cinnamon, and cloves. Stir and continue to cook for 3 to 5 minutes (until all vegetables are very soft).

Remove the bay leaf, then pour the mix into a food processor or blender. Puree the mix until smooth, then return the sauce to the pan. Simmer the sauce for 5 to 7 minutes, until it reaches your desired ketchup thickness.

Remove bay leaf and puree; return to saucepan and simmer 5 minutes.

Salt and pepper to taste, then serve or for best flavor, chill the ketchup for one hour, covered, prior to serving.