About the author:Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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About This Recipe
Yield:
Makes about 2 cups
Active time:
15 minutes
Total time:
25 minutes
Special equipment:
Food processor
Ingredients
2 tablespoon peanut or vegetable oil
1/2 cup finely chopped sweet onion (about 1 small onion)
2 teaspoons minced garlic (about 2 medium cloves)
1 tablespoon finely chopped seeded jalapeño from (about 1 small jalapeño)
2 teaspoons freshly grated ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground allspice
1 1/4 cups mashed ripe bananas (about 4 large bananas)
1/2 cup white vinegar
2 tablespoons honey
2 tablespoons rum
1 tablespoon tomato paste
1 tablespoon soy sauce
1/2 teaspoon salt, plus more to taste
Water, as needed
Procedures
Heat oil in medium saucepan over medium heat until shimmering. Add onions and cook, stirring occasionally, until onions have softened, about 5 minutes. Add garlic, jalapeno, ginger, turmeric, and allspice and cook until fragrant, about 30 seconds.
Stir in bananas, vinegar, honey, rum, tomato paste, soy sauce, and salt; bring to simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring often. Remove from heat and let cool for 10 minutes.
Transfer ketchup to a food processor fitted with a steel blade and process until smooth, about 1 minute. Thin with water as needed to reach a ketchup-like consistency. Season with additional salt to taste. Transfer to an airtight container and store in refrigerator for up to two weeks.
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