Banana ketchup is a popular Filipino condiment made from mashed bananas, sugar, vinegar and spices. Use with fried rice and noodles, eggs, hot dogs, burgers, fries, fish, pork and chicken.
Heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add garlic, jalapeño, turmeric and allspice; cook and stir 30 seconds or until fragrant.
Stir in bananas, vinegar, sugar and sea salt. Bring to simmer on medium heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally. Remove from heat. Let cool 10 minutes.
Spoon mixture into blender or food processor; cover. Blend on high 1 minute or until smooth. With centre part of cover removed and blender on, slowly pour in water and blend until the consistency is similar to traditional ketchup.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Storage Tip: Store ketchup in clean, tightly covered container or jar in refrigerator up to 2 weeks. Banana ketchup or banana sauce is a popular Filipino condiment made from mashed bananas, sugar, vinegar and spices. This condiment is used on a wide variety of foods, such as barbecue pork and chicken skewers, fish, spaghetti, hot dogs, fries and burgers. It can be found at Asian grocers or specialty supermarkets.
This recipe was provided by McCormick.
Visit www.mccormick.com.au/flavourforecast to learn about the 6 flavour trends to watch in 2016 and to explore the future of flavour with inspired recipes, photos and video.
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