Banana Ketchup

Ingredients

• 2 tablespoon peanut or vegetable oil
• 1/2 cup finely chopped sweet onion
• 2 teaspoons minced garlic
• 1 tablespoon finely chopped seeded jalapeño from
• 2 teaspoons freshly grated ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground allspice
• 1 1/4 cups mashed ripe bananas
• 1/2 cup white vinegar
• 2 tablespoons honey
• 2 tablespoons rum
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1/2 teaspoon salt, plus more to taste
• Water, as needed

Directions

1. Warm the oil in a medium saucepan set over medium heat; when it looks shimmery, add the onions. Cook them, giving the pan an occasional stir, until they are softened, about 5 minutes. Add the garlic, jalapeno, ginger, turmeric, and allspice, and cook just until the spices and aromatics wake up, about 30 seconds.
2. Mix in the bananas, vinegar, honey, rum, tomato paste, soy sauce, and salt, then let the mixture come to a simmer. Turn the heat to low, put on the lid, and cook for 15 minutes, stirring often.
3. Take the pan off the heat and give the ketchup 10 minutes to cool.
4. Scrape the mixture into a food processor with the steel blade in place, and run it until smooth, about 1 minute. Add water as needed until it has that familiar ketchup texture. Taste and add more salt if it needs it. Spoon it into an airtight container and keep it in the refrigerator for up to 2 weeks.