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.
Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze for up to 1 month.
- 1 tablespoon canola oil
- 2 cups chopped sweet onion, such as Walla Walla or Vidalia (about 1 large)
- 2 teaspoons minced ginger
- 1 to 2 teaspoons minced hot pepper, such as jalapeño
- 3/4 teaspoon salt
- 1/2 teaspoon ground allspice
- 1 1/2 cups mashed bananas (3 to 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 the oil in a large saucepan over medium heat. Add the onion, ginger, hot pepper and salt; cover and cook, stirring often, until soft and just starting to brown, 6 to 8 minutes. Add the allspice and cook, uncovered, stirring constantly, until fragrant, about 30 seconds. Add the bananas, vinegar, rum, soy sauce and turmeric; increase the heat to medium-high and bring to a simmer, stirring often. Reduce the heat to low and cook, stirring occasionally, until very thick, 15 to 20 minutes. Cool slightly and puree with the water in a food processor or blender. (Use caution when blending hot liquids.) Serve warm or cold.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
18 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 57mg sodium; 3g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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