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.

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IngredientsQuantities
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.

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