Hot, sweet, tangy: A homemade version of the condiment I’ve been looking for all my life, basically.
Since discovering it for myself (how did I manage to miss out on it all these years?) at Portland’s fantastico Cuban restaurant Pambiche, this is my favorite condiment, currently being slathered onto everything I possibly can. It originated in the Philippines during WWII, but has been travelling ever since, including to the aforementioned Cuba, where it fits just gloriously.
Try it on grilled dishes, beans and rice, tamales, sweet potato or yucca fries – on any Latin American or Caribbean dish, it’d be hard to go wrong. I particularly like it on the tostones I fell in love with in Costa Rica years ago, as pictured above. This homemade version has no refined sugar, and save for bit of honey, the sweetness comes only from (of course) bananas.
- 2 tablespoon coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 inches ginger, grated
- 1 jalapeño, seeded and finely diced
- ½ teaspoon each ground turmeric and allspice
- 4 large, ripe bananas, mashed
- ½ cup white vinegar
- 1 tablespoons honey
- 1 tablespoon rum, preferably dark (optional but recommended!)
- ½ 6 ounce can tomato paste
- 1 tablespoon coconut aminos (or tamari)
- 1 teaspoon salt (or more to taste)
- In a saucepan over medium-high, saute the onion in the coconut oil for 4-6 minutes, until softened and starting to brown. Add the garlic, ginger, and jalapeno and saute another 2-3 minutes. Stir in all remaining ingredients. Bring to a boil and then reduce to a simmer. Cover and cook for 20 minutes.
- Allow to cool for 5 minutes, then use immersion blender to puree to smoothness (adding water as needed for desired thickness - I like it thick, personally, but to each their own), or transfer to a blender and do the same. Transfer to glass container or, once cooled, squeeze bottle, and store in refrigerator for up to 2 weeks.
Other ketchup creations from food bloggers:
— posted by Anne