Spicy Banana Ketchup

Spicy Banana Ketchup

2 Reviews
From: EatingWell Magazine 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.

Ingredients 40 servings

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Original recipe yields 40 servings
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  • 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


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: 1 tablespoon
  • Per serving: 18 calories; 0 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 0 g protein; 4 mcg folate; 0 mg cholesterol; 2 g sugars; 7 IU vitamin A; 2 mg vitamin C; 3 mg calcium; 0 mg iron; 58 mg sodium; 52 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

Reviews 2

June 11, 2013
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By: EatingWell User
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
January 01, 2011
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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!