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. Source: EatingWell Magazine, February/March 2006

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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Tips

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

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

18 calories; 0.4 g total fat; 58 mg sodium. 52 mg potassium; 3.2 g carbohydrates; 0.4 g fiber; 2 g sugar; 0.2 g protein; 7 IU vitamin a iu; 2 mg vitamin c; 4 mcg folate; 3 mg calcium; 4 mg magnesium;

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