Filipino Banana Ketchup (Banana Sauce) with Garlic Steak Fries

September 2, 2014 | No Comments

Welcome to week 34 of Reddit’s 52 Weeks of Cooking challenge. This week’s theme is opposite side of the world. I was talking to my new friend Claudine the other day and she was telling me about banana ketchup, and how popular it is in the Philippines, where she grew up. I was intrigued by the thought of using a banana sauce for a condiment, and was pretty psyched, to find another use for really ripe bananas.

This recipe is adapted from eatingwell.com,  seriouseats.com and vietworldkitchen.com.  This is the first time I made this exciting condiment. I made some oven steak fries with olive oil, garlic powder and kosher salt to dip into the ketchup. The fries were delicious dipped in this banana ketchup. Hope you make this very interesting condiment, and enjoy it on everything you now use tomato ketchup on. Please leave a comment and tell me what you dip your banana ketchup in.

Banana Ketchup
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Recipe type: Condiment
Author: Jillian
Ingredients
  • 2 tablespoon canola oil
  • 2 small onions, peeled and rough chopped
  • 4 medium garlic cloves, peeled and cut in quarters
  • 2 small medium-hot peppers, seeded and rough chopped
  • 2 teaspoons ground ginger
  • 2 teaspoons ground turmeric
  • 4 large ripe bananas, peeled and mashed
  • 1/2 cup white vinegar
  • 1/4 cup apple cider vinegar
  • Drizzle of molasses
  • 2 tablespoons honey
  • 2 tablespoons dark rum
  • 2-3 tablespoon tomato paste
  • 1 tablespoon tamari or soy sauce
  • 1/2 teaspoon salt, plus more to taste
  • Water, as needed
Instructions
  1. Heat oil in medium saucepan until shimmering
  2. Add onions and cook, stirring occasionally, until onions have softened and are a little beyond translucent
  3. Add garlic, hot peppers cook for 1-2 minutes
  4. Add ginger, turmeric, and cook until fragrant, about 30 seconds
  5. Stir in bananas, vinegars, honey, molasses, dark rum, tomato paste, tamari, and salt
  6. Bring to simmer
  7. Reduce heat to low, and cook for 15 minutes, stirring often
  8. Turn heat off
  9. Use hand blender to blend in pan, or transfer ketchup to a food processor fitted with a steel blade and process until smooth
  10. If banana sauce is too runny, turn heat back on and cook until sauce has thickened
  11. If sauce is too thick, thin with water as needed to reach a ketchup-like consistency
  12. Season with additional salt to taste
  13. Allow banana ketchup to cool
  14. Transfer to mason jar
  15. Will keep in refrigerator for up to two weeks

 

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