Spicy banana ketchup anyone?
Banana ketchup? Who ever heard of it, and why would I want it?
Well, although not too common in stores, there are many versions of tomato-less ketchup, and this homemade ketchup recipe is just one of many. It's excellent with meats, chicken and even French fries and is well worth your time and effort.
And, as usual when you make it yourself, you control the ketchup ingredients, so you get it preservative and gunk free, you control the sugar levels, and you can even prepare it as organic ketchup. Real 'gourmet ketchup'! So why not go ahead and give this nice 'n spicy sauce a try?
We have other great homemade ketchup recipes on this site for you to try as well:
Give it a try it - homemade ketchup is a treat!
Ready to give this nice 'n spicy ketchup sauce a try?
Makes about 3 lbs ketchup. Great with meats, chicken and even French fries.
- 1-1/2 lbs very ripe bananas
- 1 medium onion, peeled and quartered
- 1 cup black raisins
- 1/2 chili pepper, sliced (more or less according to taste)
- 1 cup vinegar
- 1-1/2teaspoons salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 4 teaspoon ground cloves
- 4 oz. tomato paste
- 1 cup water
- Blend the bananas, onion, raisins chili and vinegar in a food processor.
- Transfer to cooking pot and add the rest of the ingredients
- Bring to the boil and simmer over low heat, with no cover for about one hour, or until the banana ketchup is thick enough.
- Stir from time to time to ensure the sauce does not stick to the pot. If necessary, add a little water
- Strain the ketchup into a separate bowl to get rid of all the lumpy bits, and transfer to sterilized glass jars or bottles.
- Sealed and stored in an airtight food saver container such as a preservative jar or a ziplock storage bag, the ketchup should keep for at least three months. Once opened, store in a refrigerator.