This looks really cool, and a better alternative to HFCS-laden tomato ketchups on the market these days! It's a bit labor intensive though. From my Pacific Islands e-cookbook. I think Splenda or Sun Crystals would work in place of the sugar and that cutting it should be fine if you're watching sugar intake-- but I'm posting it as written.
My Private Note
Units: US | Metric
- 6 ripe cooking bananas
- 2 medium onions, finely chopped (or 2/3 cup if you use the frozen prechopped kind)
- 2 small hot peppers, finely chopped (or 1/4 tsp ground red cayanne)
- 1 teaspoon salt
- 1 cup distilled white vinegar
- 1 cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon allspice
- 1 dash ground clove
- water, as needed
- red food coloring
- 1Boil the bananas until soft and can mash easily. Peel and mash them up, or puree in a blender.
- 2Make a syrup out of the vinegar, sugar, cinnamon, allspice, and clove.
- 3Combine the mashed bananas (should be about 2 cups worth) with the onions, pepper, salt, and vinegar syrup.
- 4Carefully 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.
- 5Wait 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.
- 6If it gets too thick, add some water.
- 7Heat the ketchup again, to a simmering point and pack into sterilized bottles with 1/2 inch of give at the top, while still hot.
- 8Pasteurize by immersing the bottles in a large pot of boiling water for 5 minutes.
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Nutritional Facts for Banana Ketchup
Serving Size: 1 (13 g)
Servings Per Recipe: 113
- Amount Per Serving
- % Daily Value
- Calories 14.2
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 20.8 mg
- Total Carbohydrate 3.5 g
- Dietary Fiber 0.2 g
- Sugars 2.6 g
- Protein 0.1 g