Caribbean Banana Ketchup Recipes

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.

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.

CARIBBEAN KETCHUP

Steps:

• In a food processor puree together the raisins, onion, garlic, tomato paste, bananas and enough vinegar to make this possible.
• Whirl to smooth.
• Scrape into a large stainless or enamel pot.
• Add remaining vinegar, 4 cups of water, brown sugar, salt and cayenne.
• Bring to a boil stirring constantly.
• Turn heat down to medium low and cook uncovered for 1& 1/2 hours, stirring frequently.
• If the ketchup is trying to"stick" to the bottom of pan, add a small bit of water.
• Add remaining ingredients except rum and cook for another 15 minutes.
• Test ketchup on a frozen plate.
• If no liquid forms around the dollop your ready to: Add the Rum.
• Return to a boil stirring constantly, and remove from heat.
• Ladle into clean, hot jars leaving 1/4 inch head space.
• Process in a boiling water bath 20 minutes for pints, 15 minutes for half pints.
• Allow to ripen for 1 month before using.

CARIBBEAN BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
• Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

BANANAS CARIBBEAN

Steps:

• Preheat oven to 450 degrees F.
• Peel the bananas, split them in half lengthwise, then place them in a buttered baking dish (10"x6"x2").
• Combine the sugar, orange juice, nutmeg, cinnamon and sherry in a saucepan. Heat until sugar is dissolved, then pour over the bananas. Dot with butter.
• Bake bananas for 10 to 15 minutes, or until the bananas are tender. Baste them once or twice during baking.
• Remove from oven. Sprinkle with the rum before serving.
• Serve as-is, or with a scoop of vanilla or coconut ice cream.

CARIBBEAN BANANA KETCHUP

Steps:

• Heat 1 Tbsp canola or vegetable oil in a medium saucepan over medium heat.
• Add the onions and saute until softened, 3-4 minutes.
• Add the ginger, garlic and chiles and saute another minute.
• Add the allspice, curry powder and brown sugar, and mix well.
• Add the plantains, guava nectar, vinegar, rum, lime juice and salt. Mix well, and bring to a simmer.
• Reduce heat to low, cover, and cook 15 minutes, stirring occasionally. Remove from heat and let cool slightly.
• Puree mixture in a food processor until smooth. Add a bit of water, vinegar or lime juice (to get the flavor you want) to thin to the consistency of ketchup. Serve at room temperature.