Spicy Banana Ketchup

http://www.eatingwell.com/recipes/spicy_banana_ketchup.html

From EatingWell:  February/March 2006

The first ketchup was a pickled fish condiment popular in the 17th century in China, discovered by visiting Brits. Creative Americans added tomatoes during Colonial times. Try this savory spicy sauce on a burger, with pork or fish, or even as a dipping sauce for chicken fingers.

About 2 1/2 cups | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

• 1 tablespoon canola oil
• 2 cups chopped sweet onion, such as Walla Walla or Vidalia (about 1 large)
• 2 teaspoons minced ginger
• 1-2 teaspoons minced hot pepper, such as jalapeno
• 3/4 teaspoon salt
• 1/2 teaspoon ground allspice
• 1 1/2 cups mashed bananas, (3-4 medium)
• 1/2 cup cider vinegar
• 2 tablespoons rum, preferably dark
• 1 tablespoon reduced-sodium soy sauce
• 1/4 teaspoon ground turmeric
• 1/4 cup water

Preparation

1. Heat oil in a large saucepan over medium heat. Add onion, ginger, hot pepper and salt; cover and cook, stirring often, until soft and just starting to brown, 6 to 8 minutes. Add allspice and cook, uncovered, stirring constantly, until fragrant, about 30 seconds. Add bananas, vinegar, rum, soy sauce and turmeric; increase heat to medium-high and bring to a simmer, stirring often. Reduce heat to low and cook, stirring occasionally, until very thick, 15 to 20 minutes. Cool slightly and puree with water in a food processor or blender. (Use caution when blending hot liquids.) Serve warm or cold.

Nutrition

Per tablespoon : 18 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 0 g Protein; 0 g Fiber; 57 mg Sodium; 52 mg Potassium

Exchanges: free food

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze for up to 1 month.