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Spicy Banana Ketchup

February/March 2006

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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.


Spicy Banana Ketchup

Makes: About 2 1/2 cups

Active Time:

Total Time:

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.

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


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