Name: Banana Ketchup
Prep time: 10 min
Cook time: 15 min
Total time: 3 h 25 min
Yield: 32
Cuisine: Asian
Ingredients: 1 1/2 cups vegetable oil; 2 tablespoons annatto (achuete) seeds; 2 cloves garlic, minced; 1 teaspoon black peppercorns; 5 large fully ripe bananas; 2 tablespoons annatto oil; 2 cloves garlic, minced; 1 medium white or yellow onion, chopped; 2 tablespoons tomato paste; 1 tablespoon white distilled vinegar; 2 cups water; 2 tablespoons light corn syrup; 1 tablespoon soy sauce (Filipino or Chinese variety, like Silver Swan brand); 1 teaspoon sweet paprika; 1 teaspoon salt; 1 teaspoons freshly ground black pepper; 1 teaspoon red pepper flakes, optional, for spicy version; 1/4 cup granulated sugar; 2 to 3 drops red food color, optional

1 In a small saucepan over medium heat, combine the oil, annatto seeds, garlic, and peppercorns. Bring the mixture to a boil, then lower heat to a simmer for 3 minutes. Keep an eye on the mixture and do not leave it unattended or the garlic will burn, giving the oil a burnt flavor.

2 Turn off the heat. Remove the saucepan from the burner and let the sauce steep until room temperature, about 1 hour. Strain the annatto oil and discard the seeds, peppercorns, and garlic bits. Store the infused oil in a clean mason jar. Refrigerate overnight.

3 Peel the bananas and add them to an airtight container. Freeze them overnight. Remove the bananas from the freezer and thaw them completely before proceeding, 1 to 2 hours.

4 Once fully thawed, thoroughly mash them with a fork or potato masher until they form a thick pulp.

5 Add 2 tablespoons of the annatto oil to a medium saucepan over medium heat. Add the garlic and onion and sauté until the onions are translucent and fragrant, about 2 minutes. Add the tomato paste and fry for 2 minutes.

6 When the edges of the paste are sizzling, add the mashed bananas and the vinegar. Combine well until evenly distributed and the mixture is a reddish hue. Add the water, corn syrup, and soy sauce. Add the paprika and season with salt and pepper and stir. Simmer on low heat until the vinegary scent and flavor starts to fade, 6 to 8 minutes. The ketchup should be thick enough to coat a spoon, similar to store-bought ketchup.

7 Add the sugar and food coloring, if using, and mix well. It’s added at the last stage so that the mixture doesn’t burn. Turn off the heat and let the banana ketchup cool off the heat.

8 Once the mixture has cooled to room temperature, either use an immersion blender to blend the mixture in the pan or process in a food processor until smooth. Store in clean mason jars. For the best flavor, refrigerate for 2 to 3 days before using. Banana ketchup will last for up to 3 weeks in the fridge. It can also be frozen for up to a month. Defrost in the fridge before using. Love the recipe? Leave us a review below!