Asian Pickles at Home: 75 Easy Recipes for Quick, Fermented, and Canned Pickles by Tanumihardja Patricia

Author:Tanumihardja, Patricia [Tanumihardja, Patricia]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-07-06T16:00:00+00:00

BANANA KETCHUP

PHILIPPINES

Makes: 1½ cups | Prep time: 10 minutes | Cook time: 30 minutes

Banana ketchup is a condiment unique to the Philippines. It was invented during World War II, when tomatoes were scarce and bananas plentiful in the Philippines. To make it resemble traditional ketchup, red dye is sometimes added. It is used very much like tomato ketchup on hot dogs, hamburgers, and fried chicken, and sometimes in Filipino spaghetti sauce. Don’t be afraid of the long ingredients list—you likely have most of these items on hand already.

2 tablespoons vegetable oil

2 garlic cloves, chopped

½ cup chopped onion

1 teaspoon grated fresh ginger

2 tablespoons tomato paste

¼ cup rice vinegar

½ cup water

1 cup bananas, mashed (2 bananas)

2 Thai red chiles, seeded and chopped (optional)

2 tablespoons light brown sugar

1 teaspoon coarse sea salt or kosher salt

½ teaspoon freshly ground black pepper

1 clove, crushed

¼ teaspoon ground paprika

⅛ teaspoon ground cinnamon

1 . In a medium saucepan over medium heat, warm the oil. Add the garlic, onion, and ginger. Stir and cook for 4 to 5 minutes, until soft and fragrant.

2 . Reduce the heat to medium-low and add the tomato paste. Stir and cook until the paste turns a shade or two darker and smells fragrant. Add the vinegar and water and deglaze the pan, stirring to scrape up the brown bits from the bottom.

3 . Add the bananas, chiles (if using), brown sugar, salt, black pepper, clove, paprika, and cinnamon. Mix well, raise the heat to medium-high, and bring the mixture to a gentle boil. Adjust the heat and simmer for 20 to 30 minutes, until the mixture thickens slightly.

4 . Remove from the heat and set aside to cool for 5 to 10 minutes. Use an immersion blender or transfer the mixture to the bowl of a food processor or blender. Blitz until smooth. Add water to thin the ketchup if necessary. Taste and adjust the seasonings if desired.

5 . Pour the banana ketchup into a pint-size jar. It will keep for 3 months in the refrigerator.

YES YOU CAN! While it's not traditional, banana ketchup can be canned so it keeps for up to 1 year on the shelf. Double the recipe. Following the canning instructions here , ladle hot ketchup into 6 half-pint jars that have been washed in hot, soapy water, leaving a ½-inch headspace. Remove any air bubbles, wipe the rims, and seal the jars. Process in a water-bath canner for 15 minutes. Wait 5 minutes before removing the jars, and check the seals after 12 to 24 hours.

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