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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.

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

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Recipe Summary test

total:
40 mins
Servings:
40
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Ingredients

Ingredient Checklist

Directions

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.

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Tips

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.
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