Ingredients:

  • 4 large very overripe bananas, mashed (approx. 450g)
  • 1 small yellow onion, finely minced (110g)
  • 4 cloves garlic, minced (20g)
  • 1 tbsp fresh ginger, grated (15g)
  • 1/2 cup distilled white vinegar (120ml)
  • 1/2 cup water (120ml)
  • 1/3 cup packed dark brown sugar (65g)
  • 1 tbsp tomato paste (16g)
  • 1 tsp salt (6g)
  • 1/4 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/8 tsp ground cloves
  • 1 tsp vegetable oil

Instructions:

  1. In a heavy-bottomed saucepan over medium heat, sauté the minced onion, garlic, and ginger in oil until the onion is translucent and fragrant.
  2. Add the mashed bananas and tomato paste to the saucepan. Stir constantly for 2-3 minutes to toast the fruit starches and develop umami.
  3. Pour in the distilled white vinegar, water, dark brown sugar, salt, black pepper, cayenne, and ground cloves. Stir until well combined.
  4. Bring the mixture to a gentle simmer. Reduce heat to low and cook for approximately 20 minutes, stirring occasionally to prevent sticking, until the sauce has thickened and the flavors have melded.
  5. Remove from heat. Use an immersion blender directly in the pot (or transfer to a standard blender) and process until the sauce is completely smooth and glossy.
  6. Transfer the ketchup to sterilized glass jars. Allow to cool to room temperature before sealing and refrigerating.