Spicy banana ketchup
1-1/2 lbs very ripe bananas
1 medium onion, peeled and quartered
1 cup black raisins
1/2 chili pepper, sliced (more or less according to taste)
1 cup vinegar
1/4 teaspoon ground nutmeg
1/2 teaspoon black pepper
4 teaspoon ground cloves
4 oz. tomato paste
1 cup water
Blend the bananas, onion, raisins chili and vinegar in a food processor.
Transfer to cooking pot and add the rest of the ingredients
Bring to the boil and simmer over low heat, with no cover for about one hour, or until the banana ketchup is thick enough.
Stir from time to time to ensure the sauce does not stick to the pot. If necessary, add a little water
Strain the ketchup into a separate bowl to get rid of all the lumpy bits, and transfer to sterilized glass jars or bottles.
Sealed and stored in an airtight food saver container such as a preservative jar or a ziplock storage bag, the ketchup should keep for at least three months. Once opened, store in a refrigerator.
i kinda like it. very popular in the philippines.