Banana ketchup

Recipe Description

you can put it in hamburgers and cakes.


  • 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 [ raisins], [ onions], [ garlic], [ tomato paste], [ bananas], and 2/3 cup [ vinegar] in the bowl of a [ food processor] fitted with the metal blade. Process until smooth and pour into a large, heavy saucepan.

To the [ banana] mixture in the saucepan, add remaining 2/3 cup [ vinegar], 3 cups water, brown sugar, [ 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 [ ketchup] occasionally, for 1 hour and 15 minutes. If the [ ketchup]gets too thick and begins to stick, add some of the remaining water (up to 1 cup).

Add corn syrup, [ allspice], [ cinnamon], [ 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 [ rum] and remove from heat. Let cool for 10 minutes.

Push [ 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 [ condiment] with [ pork] and [ 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