|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|
• Use Banana Ketchup to prepare Pinoy Pork BBQ with Green Mango Slaw.
• 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.