Recipe by happy2bme_9_8206787
From "The Adobo Road Cookbook" by Marvin Gapultos. I was looking for an accompaniment to sweet potato fries for a Filipino dinner and this fit the bill.
- 2 tablespoons annatto oil (see note)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 large ripe bananas, mashed
- 1⁄2 cup cider vinegar
- 1⁄4 cup water
- 2 tablespoons brown sugar, plus more to taste
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon ground cloves
- 1 pinch salt
- 1 teaspoon soy sauce
- 1 bay leaf
Directions See How It's Made
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook until soft and translucent, about 5-7 minutes. Add the garlic and tomato paste and stir to combine, cooking 2-3 minutes until the tomato paste breaks down and melts into the onion and garlic.
- Add the mashed banana and stir until they pick up the reddish-orange hue from the Annatto Oil and tomato paste. Pour in the vinegar and water, stirring to scrape up any browned bits from the bottom of the pan.
- Add the brown sugar, black pepper, ground clove, salt, and soy sauce and stir to combine. Drop the bay leaf into the pan and bring mixture to a boil. Reduce heat to low and simmer, partially covered, for 20-30 minutes. Remove from heat and discard the bay leaf.
- Once cool enough, pour mixture into food processor or blender and puree until smooth (I only pureed about 2/3 of the mixture, adding back the 1/3 that wasn't pureed for a bit of texture). If the banana ketchup is too thick, it can be watered down with additional water. Taste for seasoning and add more sugar if a sweeter ketchup is desired.
- Store in an airtight container in the refrigerator for 2-3 weeks.
- Optional: For a spicier version, add 1-2 chopped Thai chili peppers or 1 small jalapeno pepper with the onions and sautee. Continue with the rest of the recipe as directed.
- Note: You can vegetable oil if you don't want to make Annatto Oil. To make Annatto Oil - combine 2 cups of canola oil, 1/2 cup annatto seeds, 2 tsps whole black peppercorns, and 1 bay leaf in a large saucepan over moderately high heat. Warm the oil until it just begins to bubble. Remove from the heat and set aside for 1-2 hours to steep. Strain through a fine mesh strainer, discarding the solids. Store in an airtight container in the refrigerator for 3-4 weeks.