Banana ketchup
Recipe Description
you can put it in hamburgers and cakes.Ingredients
- 1/2 cup golden raisins
- 1/3 cup chopped sweet onions
- 2 large garlic cloves, quartered
- 1/3 cup tomato paste
- 4 large very ripe bananas, peeled and sliced
- 1-1/3 cup cider vinegar, divided use
- 3 to 4 cups water
- 1/2 cup (packed) dark brown sugar
- 1-1/2 tsp salt
- 1/2 tsp ground chipotle chile pepper or to taste
- 1/4 cup light corn syrup
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 2 tbsp dark rum
Place the [http://homecooking.about.com/library/weekly/aa040703a.htm raisins], [http://homecooking.about.com/od/foodstorage/a/swonionstorage.htm onions], [http://homecooking.about.com/od/howtocookvegetables/a/garliccooktips.htm garlic], [http://homecooking.about.com/od/foodstorage/a/tomatostorage.htm tomato paste], [http://homecooking.about.com/od/foodstorage/a/bananastorage.htm bananas], and 2/3 cup [http://homecooking.about.com/library/archive/blvinegar.htm vinegar] in the bowl of a [http://erclk.about.com/?zi=7/lRt food processor] fitted with the metal blade. Process until smooth and pour into a large, heavy saucepan.
To the [http://homecooking.about.com/od/foodstorage/a/bananastorage.htm banana] mixture in the saucepan, add remaining 2/3 cup [http://homecooking.about.com/library/archive/blvinegar.htm vinegar], 3 cups water, brown sugar, [http://homecooking.about.com/library/weekly/aa042202a.htm salt], and ground chipotle chile pepper. Stir to combine.
Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to low and cook uncovered, stirring the [http://homecooking.about.com/library/weekly/aa021400a.htm ketchup] occasionally, for 1 hour and 15 minutes. If the [http://homecooking.about.com/library/weekly/aa021400a.htm ketchup]gets too thick and begins to stick, add some of the remaining water (up to 1 cup).
Add corn syrup, [http://homecooking.about.com/cs/spices/a/allspice.htm allspice], [http://homecooking.about.com/library/weekly/aa042798.htm cinnamon], [http://homecooking.about.com/library/weekly/aa010300a.htm nutmeg], and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Stir in the [http://homecooking.about.com/cs/alcohol/a/rum.htm rum] and remove from heat. Let cool for 10 minutes.
Push [http://homecooking.about.com/library/weekly/aa021400a.htm ketchup] through a fine strainer, mashing the solids with the back of a spoon. Let cool to room temperature, pour into glass bottles, cover, and refrigerate. Use within 1 month. Banana ketchup is especially good as a [http://homecooking.about.com/library/archive/blconindex.htm condiment] with [http://homecooking.about.com/library/archive/blporkindex.htm pork] and [http://homecooking.about.com/library/archive/blpoulindex.htm poultry].
To the [http://homecooking.about.com/od/foodstorage/a/bananastorage.htm banana] mixture in the saucepan, add remaining 2/3 cup [http://homecooking.about.com/library/archive/blvinegar.htm vinegar], 3 cups water, brown sugar, [http://homecooking.about.com/library/weekly/aa042202a.htm salt], and ground chipotle chile pepper. Stir to combine.
Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to low and cook uncovered, stirring the [http://homecooking.about.com/library/weekly/aa021400a.htm ketchup] occasionally, for 1 hour and 15 minutes. If the [http://homecooking.about.com/library/weekly/aa021400a.htm ketchup]gets too thick and begins to stick, add some of the remaining water (up to 1 cup).
Add corn syrup, [http://homecooking.about.com/cs/spices/a/allspice.htm allspice], [http://homecooking.about.com/library/weekly/aa042798.htm cinnamon], [http://homecooking.about.com/library/weekly/aa010300a.htm nutmeg], and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Stir in the [http://homecooking.about.com/cs/alcohol/a/rum.htm rum] and remove from heat. Let cool for 10 minutes.
Push [http://homecooking.about.com/library/weekly/aa021400a.htm ketchup] through a fine strainer, mashing the solids with the back of a spoon. Let cool to room temperature, pour into glass bottles, cover, and refrigerate. Use within 1 month. Banana ketchup is especially good as a [http://homecooking.about.com/library/archive/blconindex.htm condiment] with [http://homecooking.about.com/library/archive/blporkindex.htm pork] and [http://homecooking.about.com/library/archive/blpoulindex.htm poultry].
This article uses material from the "Banana ketchup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
