Spicy Banana Ketchup

From EatingWell: February/March 2006 — Subscribe Now!

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

Nutrition Profile

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

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.

Tips & Notes

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

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