Banana Ketchup Food

FILIPINO-STYLE BANANA KETCHUP

Steps:

• Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool. Refrigerate in an airtight container for up to 2 weeks.

BANANA KETCHUP

Steps:

• Boil the bananas until soft and can mash easily. Peel and mash them up, or puree in a blender.
• Make a syrup out of the vinegar, sugar, cinnamon, allspice, and clove.
• Combine the mashed bananas (should be about 2 cups worth) with the onions, pepper, salt, and vinegar syrup.
• Carefully heat in a heavy-bottom saucepan until the onions soften, stirring often. Add red food coloring to make it look more like commercial ketchup, about a teaspoon or so. Beet juice makes a nice natural colorant if you don't want to use commercial dyes.
• Wait for the mixture to cool off a bit after the onions get soft then mash up in a blender or food processor for a smooth ketchup-like consistency. You may have to run it through 2-3 times to get a nice smoothness.
• If it gets too thick, add some water.
• Heat the ketchup again, to a simmering point and pack into sterilized bottles with 1/2 inch of give at the top, while still hot.
• Pasteurize by immersing the bottles in a large pot of boiling water for 5 minutes.

BANANA KETCHUP

Steps:

• Combine the raisins, onions, garlic, tomato paste and 1/3 cup vinegar in the container of a food processor; process the mixture until smooth, and then transfer the mixture to a large, heavy saucepan.
• Add the banana chunks and another 1/3 cup vinegar to the food processor container; process the mixture until smooth and then transfer the banana mixture to the saucepan.
• Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.
• Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently.
• Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1¼ hours.
• If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.
• Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup.
• Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon.
• Stir in the rum.
• Remove the ketchup from the heat and let it cool a few minutes.
• Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
• Remove the ketchup from the heat and let it cool to room temperature.
• Store covered, in the refrigerator, for up to 1 month.

HOMEMADE BANANA KETCHUP

Steps:

• Gather the ingredients.
• Place the bananas, garlic, 2/3 cup of the vinegar, raisins, onions, and tomato paste in the bowl of a food processor fitted with a metal blade.
• Process until it is smooth and pour it into a large, heavy saucepan.
• To the banana mixture in the saucepan, add the remaining 2/3 cup vinegar, 3 cups of water, brown sugar, salt , and ground chipotle chile pepper. 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 begins to stick 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.

BANANA PEPPER KETCHUP

Steps:

• Put the ketchup and banana peppers in a bowl and mix it up!

BANANA KETCHUP

Steps:

• 1. In an enameled or non-reactive pan, sweat the onions and garlic in 1 Tablespoon of oil until soft and translucent.
• 2. Poke clove into bay leaf and add to the pan. Stir in the bananas.
• 3. Combine remaining ingredients and add to pan, simmering until bananas are broken down and very tender. Remove bay leaf/clove. Transfer the mixture into a food processor and puree until smooth. Cool and store in an airtight jar in the refrigerator until ready to use.

FILIPINO SPAGHETTI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef and pork; season with salt and pepper. Cook and stir until the meat has browned. Pour in the spaghetti sauce, banana ketchup, sugar, and water. Simmer until the sauce has thickened, about 15 minutes. Stir in hot dog slices and continue to cook until hot dogs are heated through. Serve over spaghetti with Cheddar cheese sprinkled on top.