Banana Ketchup

Real ketchup has very little in common with the highly-processed red stuff you get in the plastic bottle. It also doesn't have to contain any tomatoes at all, although this recipe happens to have a little. Use this banana ketchup anywhere you would have used ordinary ketchup--on meat, eggs, fries, whatever. The banana flavor provides a smooth, gentle balance to the zesty sweetness of the vinegar and spices.

One note: this recipe produces a lot of ketchup. If you double it, you had better be planning on giving some away. (Although you should always give away jars of homemade sauces, preserves and jams: people will think of you whenever they eat it!)

My recipe is based on this one, with some significant modifications. In particular, I thought theirs was far too acerbic, not thick enough, and I strongly disagree that the ketchup should be strained: the good stuff is what was left in the strainer!

INGREDIENTS:

• 4 large, ripe bananas
• 1/2 cup golden raisins
• 1 medium onion
• 1 tbsp chopped garlic
• 3 oz. tomato paste
• 1/2 cup cider vinegar
• 1/3 cup lemon juice
• 1/2 cup brown sugar
• 1/4 cup dark molasses
• 1 1/2 tsp. (=1/2 tbsp.) salt
• 1 tsp. allspice
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• Hot pepper to taste
  

DIRECTIONS:

1. Chop onions in a food processor with the metal blade.
2. To the onions, add bananas, raisins, garlic, tomato paste and vinegar to the chopped onions. Puree until smooth.
3. Transfer the puree to a nonstick saucepan. (Nonstick or you'll be sorry!)
4. Add 1 1/2 cups water, the lemon juice, brown sugar, salt and hot pepper; stir thoroughly.
   
5. Bring to a gentle simmer and allow to simmer, uncovered, for 60 minutes, occasionally stirring and removing the scum from the top.
6. Add the molasses and the spices; let cook for another 30 minutes or until desired consistency is reached.
7. Let stand for 10 minutes.
8. Pour into glass jars, and/or set some aside to make barbecue sauce.

Refrigerate. Keeps for 1 month.