Banana Ketchup

*This recipe was created for 96 servings. To adjust the serving quantity, enter a new yield (96 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Vegetable oil 1/3 cup
Club House Sea Salt, French Mediterranean 2 tbsp
Water 1 1/2 cups
Finely chopped onion 3 cups
Club House Garlic Powder 2 tbsp
McCormick Gourmet Ground Jalapeño Pepper 1 tbsp
Club House Turmeric, Ground 2 tsp
Club House Allspice, Ground 3/4 tsp
Bananas, mashed 12 each
White vinegar 2 1/4 cups
Sugar 1 cup

chef's tip

Kitchen Tips:
• Use Banana Ketchup to prepare Pinoy Pork BBQ with Green Mango Slaw.
Storage Tip:
• Store ketchup in a clean, tightly covered container or jar in refrigerator up to 2 weeks. 


Heat oil in large saucepan on medium heat. Add onion; sauté 5 minutes or until softened. Add garlic, jalapeño, turmeric and allspice; sauté 30 seconds or until fragrant.

Stir in bananas, vinegar, sugar and sea salt. Bring to simmer on medium heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally. Remove from heat. Let cool 10 minutes.

Spoon mixture into blender or food processor; cover. Blend on high 1 minute or until smooth. With center part of cover removed and blender on, slowly pour in water and blend until the consistency is similar to traditional ketchup.

You might also be interested in: