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.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006




Ingredient Checklist


Instructions Checklist
  • 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.



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; protein 0.2g; carbohydrates 3.2g; dietary fiber 0.4g; sugars 1.6g; fat 0.4g; vitamin a iu 7.2IU; vitamin c 1.5mg; folate 3.6mcg; calcium 2.9mg; iron 0.1mg; magnesium 3.9mg; potassium 51.9mg; sodium 57.5mg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great sauce!! This is great and fairly easy to make. I did add extra ginger though as I love ginger. I also didn't add water and puree. I found the un-pureed consitency to be to my liking. Perhaps not as smooth as a ketchup but a little more chunky like a thick salsa. So I guess mine could be called Spicy Banana Salsa. Oh yeah I didn't have fresh jalapeno so I used the jarred ones so it wasn't as hot. It was still delicious! Read More
Rating: 4 stars
great as a pasta sauce I modified this recipe a little; I added four chopped tomatoes to the cooking process a small pinch of sugar and ended up using more than a 1/4 cup of water at various stages throughout the recipe. After pureeing I added the sauce to one lb of pork sausage sauteed with garlic and shallots and then added butter sauteed red pepper slices. Poured over some tri-color penne and garnished with shredded parmesan. Pros: Fun to make and fairly easy Cons: Messy and somewhat easy to burn Read More