Banana Ketchup
Ingredients
- 6 ripe cooking bananas ⓘ
- 2 medium onions, finely chopped (or 2/3 cup if you use the frozen prechopped kind)
- 2 small hot peppers, finely chopped (or 1/4 tsp ground red cayanne) ⓘ
- 1 teaspoon salt
- 1 cup distilled white vinegar ⓘ
- 1 cup sugar ⓘ
- 1 tablespoon cinnamon ⓘ
- 1 tablespoon allspice ⓘ
- 1 dash ground clove ⓘ
- water, as needed ⓘ
- OPTIONAL ⓘ
Instructions
- Boil the bananas until soft and can mash easily. Peel and mash them up, or puree in a blender.
- Make a syrup out of the vinegar, sugar, cinnamon, allspice, and clove.
- Combine the mashed bananas (should be about 2 cups worth) with the onions, pepper, salt, and vinegar syrup.
- Carefully heat in a heavy-bottom saucepan until the onions soften, stirring often. Add red food coloring to make it look more like commercial ketchup, about a teaspoon or so. Beet juice makes a nice natural colorant if you don't want to use commercial dyes.
- Wait for the mixture to cool off a bit after the onions get soft then mash up in a blender or food processor for a smooth ketchup-like consistency. You may have to run it through 2-3 times to get a nice smoothness.
- If it gets too thick, add some water.
- Heat the ketchup again, to a simmering point and pack into sterilized bottles with 1/2 inch of give at the top, while still hot.
- Pasteurize by immersing the bottles in a large pot of boiling water for 5 minutes.
Nutrition & Diet Analysis (per serving)
368
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).