Best Banana Ketchup Recipes

FILIPINO-STYLE BANANA KETCHUP

Steps:

• Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool. Refrigerate in an airtight container for up to 2 weeks.

BANANA KETCHUP

Steps:

• Combine the raisins, onions, garlic, tomato paste and 1/3 cup vinegar in the container of a food processor; process the mixture until smooth, and then transfer the mixture to a large, heavy saucepan.
• Add the banana chunks and another 1/3 cup vinegar to the food processor container; process the mixture until smooth and then transfer the banana mixture to the saucepan.
• Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.
• Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently.
• Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1¼ hours.
• If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.
• Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup.
• Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon.
• Stir in the rum.
• Remove the ketchup from the heat and let it cool a few minutes.
• Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
• Remove the ketchup from the heat and let it cool to room temperature.
• Store covered, in the refrigerator, for up to 1 month.

SOUTHERN LOBSTER BALLS W/ MANGO BANANA KETCHUP SAUCE

Steps:

• For the sauce:.
• Place the mangoes, bananas, sweet onions, tomato paste, garlic, salt, brown sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor and pulse until pureed.
• Transfer puree to a saucepan.
• Add ground chipotle pepper, ginger, cinnamon, allspice, nutmeg, cloves, and water. Stir to combine.
• Bring to a low boil. Reduce heat and simmer, stirring often, for 15 minutes.
• Let cool to room temperature to serve.
• Cover and refrigerate leftovers and use within two weeks.
• For the lobster balls:.
• Whisk together bread crumbs, flour, baking powder, garlic powder, dill weed, lemon pepper, salt, and Parmesan cheese.
• Stir in lobster, bell pepper, onion, and eggs until well-combined. Let rest for 15 minutes.
• Heat 1/2-inch of oil in a heavy skillet to 375°F or preheat a deep-fryer. Roll lobster mixture into balls about 1-1/2 inches in diameter. Deep-fry until golden brown.

CARIBBEAN BANANA KETCHUP

Steps:

• Heat 1 Tbsp canola or vegetable oil in a medium saucepan over medium heat.
• Add the onions and saute until softened, 3-4 minutes.
• Add the ginger, garlic and chiles and saute another minute.
• Add the allspice, curry powder and brown sugar, and mix well.
• Add the plantains, guava nectar, vinegar, rum, lime juice and salt. Mix well, and bring to a simmer.
• Reduce heat to low, cover, and cook 15 minutes, stirring occasionally. Remove from heat and let cool slightly.
• Puree mixture in a food processor until smooth. Add a bit of water, vinegar or lime juice (to get the flavor you want) to thin to the consistency of ketchup. Serve at room temperature.

BANANA PEPPER KETCHUP

Steps:

• Put the ketchup and banana peppers in a bowl and mix it up!

BANANA KETCHUP

Steps:

• 1. In an enameled or non-reactive pan, sweat the onions and garlic in 1 Tablespoon of oil until soft and translucent.
• 2. Poke clove into bay leaf and add to the pan. Stir in the bananas.
• 3. Combine remaining ingredients and add to pan, simmering until bananas are broken down and very tender. Remove bay leaf/clove. Transfer the mixture into a food processor and puree until smooth. Cool and store in an airtight jar in the refrigerator until ready to use.

BANANA KETCHUP

Steps:

• Boil the bananas until soft and can mash easily. Peel and mash them up, or puree in a blender.
• Make a syrup out of the vinegar, sugar, cinnamon, allspice, and clove.
• Combine the mashed bananas (should be about 2 cups worth) with the onions, pepper, salt, and vinegar syrup.
• Carefully heat in a heavy-bottom saucepan until the onions soften, stirring often. Add red food coloring to make it look more like commercial ketchup, about a teaspoon or so. Beet juice makes a nice natural colorant if you don't want to use commercial dyes.
• Wait for the mixture to cool off a bit after the onions get soft then mash up in a blender or food processor for a smooth ketchup-like consistency. You may have to run it through 2-3 times to get a nice smoothness.
• If it gets too thick, add some water.
• Heat the ketchup again, to a simmering point and pack into sterilized bottles with 1/2 inch of give at the top, while still hot.
• Pasteurize by immersing the bottles in a large pot of boiling water for 5 minutes.