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    You are in: Home / Recipes / Banana Ketchup Recipe
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    Banana Ketchup

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    happy2bme_9_8206787's Note:

    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.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Store in an airtight container in the refrigerator for 2-3 weeks.
    6. 6
      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.
    7. 7
      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.

    Ratings & Reviews:

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    Nutritional Facts for Banana Ketchup

    Serving Size: 1 (578 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 214.1
     
    Calories from Fat 5
    43%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 319.9 mg
    13%
    Total Carbohydrate 51.3 g
    17%
    Dietary Fiber 4.6 g
    18%
    Sugars 32.8 g
    131%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    annatto oil

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