Banana Ketchup
Make homemade banana ketchup with mashed ripe bananas, vinegar, brown sugar, and soy sauce simmered gently and blended into a glossy, sweet, and tangy Filipino condiment.
Equipment
- Saucepan
- Blender or Food Processor
Ingredients
- Mashed bananas
- Vinegar
- Brown sugar
- Soy sauce
- Rum, optional
Instructions
- Place the mashed bananas, vinegar, brown sugar, soy sauce, and rum if using in a saucepan, then stir until combined. The mixture will look loose and pale at first, with streaks of brown sugar throughout.
- Set the pan over medium-low heat and simmer for about 10 minutes, stirring occasionally. When ready, the sauce should smell sweeter than sharply vinegary and lightly coat the back of a spoon.
- Transfer the warm mixture to a blender or food processor and process until fully smooth. Blend until no banana grit remains and the ketchup looks velvety and glossy.
Notes
Heat cue: Keep the heat at medium-low to prevent the natural banana sugars and brown sugar from catching or scorching on the bottom of the pan.
Texture tip: Blend the sauce while it is still warm to achieve a velvety, glossy finish without banana grit.
Storage: Cool completely and store in a clean, airtight glass jar in the refrigerator. Stir well before serving if the sauce firms up after chilling.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.