Title: Banana Ketchup
Categories: Condiments, Filipino
Yield: 375 Ml
2 tb Annatto oil
1 sm Onion; chopped
2 cl Garlic; minced
1 tb Tomato paste
2 lg Ripe bananas (350 g total);
-mashed
1/2 c Cider vinegar (125 ml)
1/4 c Water (65 ml)
2 tb Brown sugar; plus more to
-taste
1/2 ts Freshly ground black pepper
1/8 ts Ground cloves
1 pn Salt
1 ts Soy sauce
1 Bay leaf
Heat the oil in a medium saucepan over medium heat.
Add the onion and cook until soft and translucent, 5-7 minutes.
Add the garlic and tomato paste and stir to combine, cooking for 2-3
minutes until the tomato paste breaks down and melts into the onion
and garlic.
Place the mashed banana into the pan and stir until they pick up a
reddish-orange hue from the annatto oil and tomato paste.
Pour in the vinegar and water, stirring to scrape up any browned bits
from the bottom of the pan.
Add the brown sugar, black pepper, ground clove, salt, and soy sauce,
and stir to combine. Drop the bay leaf into the pan and bring the
mixture to a boil. Reduce heat to low and then simmer, partially
covered, for 20-30 minutes. Remove from heat and discard the bay leaf.
Place the banana mixture into the carafe of a blender and puree until
smooth. If the banana ketchup is too thick, it can be thinned out with
additional water. Taste the ketchup for seasoning and add more sugar
if a sweeter ketchup is desired.
Store the banana ketchup in an airtight container in the refrigerator
for 2-3 weeks.
For a spicier version, add 1-2 chopped Thai chili peppers and saute
along with the onion and garlic. Continue with the rest of the recipe
as written.
Recipe by The Adobo Road Cookbook by Marvin Gapultos, 2013
