Banana Ketchup

Yes, I know this sounds sort of strange, but it's quite tasty if you're willing to put in a little time! Banana Ketchup comes from the Philippines and tastes somewhat similar to plum sauce only it has a bit of a kick. It goes really well with jerk chicken and is also a great hot dog condiment! 

Please note in advance, this recipe makes 3 cups and it can be kept in sealed containers for about 2-3 months. 


Ingredients:
3 tbsp onions chopped
2-3 garlic cloves
3 tbsp tomato paste
1 1/3 cup cider vinegar
2 tbsp corn syrup
3/4 tsp cinnamon
1/4 tsp clove (powdered)
3-4 cups water
1/2 cup brown sutar
4 big bananas (I used mushy bananas with brown skin, the kind you would use for making muffins.)
1/2-1 tsp cayenne powder (depending on how spicy you would like it)
2 tsp all spice
3/4 tsp nutmeg
2 tbsp dark rum

Directions:
Combine onions, garlic, tomato paste, and 1/3 cup vinegar in food processor or use a hand-held mixer (that's what I used).

Remove from processor and place in a sauce pan. Place chunks of banana and 1/3 cup vinegar into processor.

Blend then put in pan and add 2/3 cup vinegar, 3 cups water, sugar, and cayenne powder. Bring to a boil, stirring frequently.

Reduce to low, cook uncovered for 1 1/4 - 1 1/2 hours. If it sticks to the pan, add water.

Add spices and syrup, cook 15 minutes. Stir in rum.

Remove from heat and let ketchup cool. Force ketchup through a sieve (press hard on the solid pieces).

Store ketchup in the fridge for about 2-3 months.