banana ketchup
(1 rating)
In Filipino households, this condiment is used on many assorted dishes - omelettes (torta), hot dogs, burgers, fries, fish, charcoal grilled pork barbecue and chicken skewers, and other meats. Banana ketchup is also a vital and distinct ingredient in Filipino-style bolognese sauce, which is sweeter than the traditional Italian bolognese sauce. From seriouseats.
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(1 rating)
yield
2 cups
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For banana ketchup
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2 Tbsppeanut oil or vegetable oil
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1/2 cfinely chopped sweet onion (about 1 small onion)
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2 tspminced garlic (about 2 medium cloves)
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1 Tbspfinely chopped seeded jalapeno (about 1 small jalapeno)
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2 tspfreshly grated ginger
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1/2 tspground turmeric
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1/4 tspground allspice
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1 1/4 cmashed ripe bananas (about 4 large bananas)
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1/2 cwhite vinegar
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2 Tbsphoney
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2 Tbsprum
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1 Tbsptomato paste
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1 Tbspsoy sauce
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1/2 tspsalt, plus more to taste
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water, as needed
How To Make banana ketchup
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1Heat oil in medium saucepan over medium heat until shimmering. Add onions and cook, stirring occasionally, until onions have softened, about 5 minutes. Add garlic, jalapeno, ginger, turmeric, and allspice and cook until fragrant, about 30 seconds.
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2Stir in bananas, vinegar, honey, rum, tomato paste, soy sauce, and salt; bring to simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring often. Remove from heat and let cool for 10 minutes.
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3Transfer ketchup to a food processor fitted with a steel blade and process until smooth, about 1 minute. Thin with water as needed to reach a ketchup-like consistency. Season with additional salt to taste. Transfer to an airtight container and store in refrigerator for up to two weeks.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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