Spicy Banana Ketchup

INGREDIENTS :

1 tablespoon canola oil

2 cups chopped sweet onion, such as Walla Walla or Vidalia

2 teaspoons minced ginger

1 teaspoon minced hot pepper, such as jalapeno

3/4 teaspoon salt

1/2 teaspoon ground allspice

1 1/2 cups mashed bananas

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

COOKING DIRECTIONS :

1. 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.

Yield: 24 servings

MORE :

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.

Notes:

Make Ahead Tip

Cover and refrigerate for up to 1 week or freeze for up to 1 month.

NUTRITION INFO :

• Calories: 27 kcal
• Carbohydrates: 4 g
• Dietary Fiber: 0 g
• Fat: 0 g
• Protein: 0 g
• Sugars: 3 g