Spicy Banana Ketchup
From EatingWell: 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.
- 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
- 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.
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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- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- February/March 2006