Banana Ketchup

Sauced

Sauces, dips, dressings, and condiments from around the world.

Banana Ketchup
  • Yield:Makes about 2 cups
  • Active time:15 minutes
  • Total time:25 minutes
This recipe appears in:
Sauced: Banana Ketchup

[ Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Adapted from Slow Fire: The Beginner's Guide to Barbecue by Ray "Dr. BBQ" Lampe

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 2 tablespoon 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 from (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

  1. 1.

    Heat oil in medium saucepan over medium heat until shimmering. Add onions and cook, stirring occasionally, until onions have softened, about 5 minutes. Add garlic, jalapeno, ginger, turmeric, and allspice and cook until fragrant, about 30 seconds.

  2. 2.

    Stir in bananas, vinegar, honey, rum, tomato paste, soy sauce, and salt; bring to simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring often. Remove from heat and let cool for 10 minutes.

  3. 3.

    Transfer ketchup to a food processor fitted with a steel blade and process until smooth, about 1 minute. Thin with water as needed to reach a ketchup-like consistency. Season with additional salt to taste. Transfer to an airtight container and store in refrigerator for up to two weeks.

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