Homemade Banana Ketchup: A Tropical Twist on a Classic Condiment
Discover the magic of banana ketchup – a unique grilling companion bursting with tropical flavors, spices, and a hint of rum.
Dive into the world of unconventional condiments with this tantalizing banana ketchup recipe. Born out of necessity during World War II in the Philippines, this fruity twist on the classic tomato ketchup has evolved into a flavorful sensation that’s perfect for your next BBQ adventure.
Our version, inspired by Ray ‘Dr. BBQ’ Lampe’s creation, takes this Filipino staple to new heights. We’ve infused it with aromatic spices, a kick of jalapeño, and a splash of rum for an unforgettable taste experience. This isn’t your average ketchup – it’s a journey for your taste buds!
Whether you’re grilling up burgers, slathering it on fries, or using it as a dipping sauce, this banana ketchup will add a tropical flair to your favorite dishes. Get ready to impress your guests with this unexpected and delicious condiment!
Banana Ketchup Recipe
Ingredients
- 2 tablespoons peanut or vegetable oil
- 1/2 cup finely chopped sweet onion (about 1 small onion)
- 2 teaspoons minced garlic (about 2 medium cloves)
- 1 tablespoon finely chopped seeded jalapeño (about 1 small jalapeño)
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground allspice
- 1 1/4 cups mashed ripe bananas (about 4 large bananas)
- 1/2 cup white vinegar
- 2 tablespoons honey
- 2 tablespoons rum
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1/2 teaspoon salt, plus more to taste
- Water, as needed
Directions
- Start by heating the oil in a medium saucepan over medium heat until it shimmers. Toss in the chopped onions and let them dance in the pan for about 5 minutes until they soften and become translucent. Now, add the aromatic trio of garlic, jalapeño, and ginger, along with the warm spices – turmeric and allspice. Let these fragrant ingredients mingle for 30 seconds, filling your kitchen with an irresistible aroma.
- Time to add the star of the show – mashed bananas! Along with the bananas, pour in the vinegar, honey, rum, tomato paste, soy sauce, and salt. Give everything a good stir and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let the flavors meld together for 15 minutes. Remember to stir occasionally to prevent sticking. Once done, remove from heat and allow the mixture to cool for 10 minutes.
- Now for the finishing touch! Transfer your banana ketchup to a food processor and blend until smooth, about 1 minute. If it’s too thick, add a splash of water until you reach that perfect ketchup consistency. Give it a taste and add more salt if needed. Your homemade banana ketchup is ready! Pour it into an airtight container and store in the refrigerator for up to 2 weeks. Get ready to elevate your grilling game with this unique condiment!
| Nutrition Facts (per serving) | |
|---|---|
| 67 | Calories |
| 2g | Fat |
| 12g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 16 | |
| Amount per serving | |
| Calories | 67 |
| % Daily Value* | |
| Total Fat 2g | 2% |
| Saturated Fat 0g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 124mg | 5% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 1g | 4% |
| Total Sugars 8g | |
| Protein 1g | |
| Vitamin C 5mg | 27% |
| Calcium 9mg | 1% |
| Iron 0mg | 2% |
| Potassium 171mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |