Heat the oil in a medium saucepan on medium heat. Add the onion and Jalapeño and cook for five minutes or until softened, stirring occasionally. Add the Garlic Granules, Turmeric and Allspice and cook for a further 30 seconds or until fragrant.
Stir in the bananas, vinegar, sugar and Sea Salt. Bring to a simmer on medium heat. Reduce the heat to low and cover. Cook for 15 minutes, stirring occasionally. Remove from the heat and let it stand for 10 minutes. ß
Spoon the mixture into a blender or food processor and blend on high for one minute or until smooth. Slowly pour the water into the blender until the banana ketchup consistency is similar to traditional ketchup.
CHEF’s TIP
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Storage Tip: Store the ketchup in clean, tightly covered container or jar in refrigerator up to two weeks.
Test Kitchen Tip: Use Banana Ketchup to prepare Pinoy Pork BBQ with Green Mango Slaw.
