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Spicy Banana Ketchup

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  about 2 1/2 cups
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
1-2 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
Spicy Banana Ketchup Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   about 2 1/2 cups
Calories: 18
Sodium: 57mg
% Cal. from Fat: 0%
Carbohydrates, Total: 3g
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