Low-Sugar Filipino Banana Ketchup

Low-Sugar Filipino Banana Ketchup

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If you're not familiar with this condiment, you gotta try it. Back in World War II, when tomato ketchup was in short supply, people in the Philippines got creative and turned to the plentiful bananas available. They mixed bananas, vinegar, and sugar to create a makeshift version of ketchup, which they then tinted red to make it look the part. This isn't your ordinary ketchup, my friend. Banana ketchup is a one-of-a-kind, delicious condiment that's getting some well-deserved attention.

  • Cook 10 min
  • Serves approximately 2 cups

Ingredients

  • 1 tbsp oil
  • 2 cloves garlic, chopped
  • 1/2 small onion, diced
  • 1 tsp fresh ginger, chopped
  • 2 bananas, mashed
  • 1/4 cup tomato paste
  • 1/4 cup Just Date Syrup
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/8 tsp cayenne powder
Instructions
  1. Heat oil in a medium sauté pan over medium heat.
  2. Toss in garlic, onion, and ginger. Sauté for about 5 minutes until soft and aromatic.
  3. Add mashed bananas, tomato paste, and date syrup. Mix well to combine.
  4. Introduce vinegar, water, and cayenne powder. Stir thoroughly.
  5. Let the mixture come to a simmer, then reduce heat to medium-low and simmer for approximately 5 minutes.
  6. Remove pan from heat and let cool slightly.
  7. Transfer to food processor or blender and blend until smooth.
by Caitlin Heinz