Description

This Ultra Creamy and Sweet Simple Banana Ketchup Recipe combines ripe bananas, fresh jalapeños, and a perfect blend of spices to create a deliciously smooth and flavorful condiment. Easy to make with common pantry ingredients, this homemade banana ketchup offers a unique sweet and tangy alternative to traditional tomato ketchup, ideal for dipping, marinating, or enhancing your favorite dishes.

Ingredients

Scale

Vegetables and Fruits

3 Fresh jalapeños, stemmed (seeds removed if a milder heat is preferred)
1 White onion, halved
2-inch knob Fresh ginger root, peeled
3 Garlic cloves, peeled
2 Ripe bananas, peeled

Condiments and Seasonings

¾ cup White vinegar
¼ cup Tomato paste
¼ cup Cane sugar
1 teaspoon Salt

Instructions

Preparation: Gather all the ingredients, ensuring the bananas are ripe and jalapeños are fresh. Measure out the remaining ingredients accurately to streamline the cooking process.
Chop Ingredients: Using a sharp knife, roughly chop the jalapeños (removing seeds if a less spicy ketchup is desired), white onion, and ginger root to prepare for blending.
Blending: Place the chopped jalapeños, onion, and ginger into a blender or food processor. Add the peeled bananas, garlic cloves, white vinegar, tomato paste, cane sugar, and salt on top.
Puree: Blend the mixture on medium-high speed until completely smooth and creamy. Pause occasionally to scrape down the sides with a spatula, ensuring all ingredients are evenly incorporated.
Taste and Adjust: Taste the sauce and adjust its flavor by adding more sugar for sweetness, vinegar for tanginess, or salt for seasoning according to your preference.
Transfer: Use a spatula to transfer the blended banana ketchup into clean glass jars or airtight containers for storage.
Storage: Seal the containers tightly and refrigerate. Let the banana ketchup rest for at least 24 hours to allow the flavors to meld and deepen.
Enjoy: Shake or stir before use. Serve your banana ketchup as a dipping sauce, marinade, or flavor enhancer in various dishes.

Notes

Removing seeds from jalapeños will reduce the spiciness of the ketchup.
Feel free to adjust the cane sugar amount to make the ketchup sweeter or less sweet.
The sauce thickens slightly after refrigeration—stir well before serving.
Store banana ketchup in the refrigerator and consume within 2 weeks for best flavor and freshness.
You can increase the ginger amount for a more pronounced gingery kick.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Condiment
Method: Blending
Cuisine: Filipino-inspired

Keywords: banana ketchup, homemade ketchup, sweet ketchup recipe, creamy banana sauce, Filipino condiment, jalapeño ketchup, banana condiment