Recipe type: Condiment
Author: Jillian
- 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
- Heat oil in medium saucepan until shimmering
- Add onions and cook, stirring occasionally, until onions have softened and are a little beyond translucent
- Add garlic, hot peppers cook for 1-2 minutes
- Add ginger, turmeric, and cook until fragrant, about 30 seconds
- Stir in bananas, vinegars, honey, molasses, dark rum, tomato paste, tamari, and salt
- Bring to simmer
- Reduce heat to low, and cook for 15 minutes, stirring often
- Turn heat off
- Use hand blender to blend in pan, or transfer ketchup to a food processor fitted with a steel blade and process until smooth
- If banana sauce is too runny, turn heat back on and cook until sauce has thickened
- If sauce is too thick, thin with water as needed to reach a ketchup-like consistency
- Season with additional salt to taste
- Allow banana ketchup to cool
- Transfer to mason jar
- Will keep in refrigerator for up to two weeks
Recipe by Food Filled Life at http://foodfilledlife.com/2014/09/02/filipino-banana-ketchup-banana-sauce-with-garlic-steak-fries/