Banana Ketchup
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| Ingredients | Quantities |
|---|---|
| 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.
Instructions
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.
