During World War II, tomatoes were critically short in the Philippines, but bananas were not so industrious. Filipinos created Banana Ketchup.  It is low in calories and high in potassium, which is a nutritious condiment to enjoy the same way you would tomato ketchup.


4 large, very ripe bananas, peeled and sliced

2 cloves garlic, quartered.

1 1/3 cups cider vinegar, divided.

1/2 cup golden raisin

1/3 cup chopped sweet onions.

1/3 cup tomato paste

3 to 4 cups water

1/2 cup dark brown sugar, packed.

1 1/2 teaspoons salt

1/2 teaspoon chipotle chili pepper, or to taste

1/4 cup light corn syrup

2 teaspoons ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 tablespoons dark rum


Place the bananas, garlic, 2/3 cup of vinegar, raisins, onions, and tomato paste in the bowl of a food processor fitted with a metal blade.

Process until smooth and pour it into a large, heavy saucepan.

Add the remaining 2/3 cup vinegar, 3 cups of water, brown sugar, salt, and ground chipotle chili pepper to the banana mixture in the saucepan. Stir to combine.

Bring the mixture to a boil over medium-high heat, stirring often. Reduce the heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes.

If the ketchup gets too thick and sticks to the pot, add some of the remaining water (up to 1 cup).

Add the 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 the pan from heat. Let it cool for 10 minutes.

Push the ketchup through a fine strainer, mashing the solids with the back of a spoon.

Let it cool to room temperature.

Pour the banana ketchup into glass bottles or jars, cover, and refrigerate.

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