Banana Ketchup
Description
Banana ketchup came about because of a shortage of tomato ketchup during WW II. In the Philippines, tomatoes weren't grown but bananas were plentiful, so they were used in making the alternative condiment to serve instead of the tomato variety.
Ingredients
2 T. peanut or vegetable oil
1/2 c. finely chopped sweet onion (1 small onion)
2 t. minced garlic (2 medium cloves)
1 T. finely chopped seeded jalapeño from 1 small jalapeño
2 t. freshly grated ginger
1/2 t. ground turmeric
1/4 t. ground allspice
1 1/4 c. mashed ripe bananas (about 4 large bananas)
1/2 c. white vinegar
2 T. honey
2 T. rum
1 T. tomato paste
1 T. soy sauce
1/2 t. salt, plus more to taste
water, as needed
Directions
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Heat oil in medium saucepan over medium heat until shimmering; add onions; cook, stirring occasionally, until onions have softened, about 5 minutes. Add garlic, jalapeno, ginger, turmeric, and allspice; cook until fragrant, about 30 seconds.
Stir in bananas, vinegar, honey, rum, tomato paste, soy sauce, and salt; bring to simmer; reduce heat to low; cover; cook for 15 minutes, stirring often. Remove from heat; let cool for 10 minutes.
Transfer to a food processor fitted with a steel blade; process until smooth, about 1 minute. Thin with water as needed, to reach a ketchup-like consistency. Season with salt, to taste. Feel free to add red food coloring to make it appear more like tomato ketchup, if desired.
Transfer to an airtight container. Store in refrigerator for up to 2 weeks.
This condiment can be used with fried rice and noodles, eggs, barbecue pork, chicken, spaghetti, hot dogs, fries, fish and burgers.
Makes about 2 cups.