Banana Pepper 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.

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 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.

CANNED BANANA PEPPERS IN RED SAUCE

Steps:

• Wash pepper and vertically slice them -- some people like to cut them in rings. and stuff in sterile jars.
• Add ingredients in large sauce pan and bring to boil. Pour over peppers in jars. Listen for the pop!

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.