Banana Pepper Ketchup Recipes

Steps:

• Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool. Refrigerate in an airtight container for up to 2 weeks.

Steps:

• In a large pot, stir together the corn oil, cider vinegar, sugar, and ketchup until sugar has dissolved completely. Bring to a boil, then add the jalapeno peppers. Reduce heat to low, and simmer for 10 minutes. Season with oregano and garlic.
• Ladle into sterile pint jars, leaving 1/4 inch of space at the top. Wipe rims with a clean dry towel. Seal with lids and rings. Process in a hot water bath for 10 minutes to seal. Refrigerate any unsealed jars.

Steps:

• Combine the raisins, onions, garlic, tomato paste and 1/3 cup vinegar in the container of a food processor; process the mixture until smooth, and then transfer the mixture to a large, heavy saucepan.
• Add the banana chunks and another 1/3 cup vinegar to the food processor container; process the mixture until smooth and then transfer the banana mixture to the saucepan.
• Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.
• Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently.
• Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1¼ hours.
• If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.
• Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup.
• Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon.
• Stir in the rum.
• Remove the ketchup from the heat and let it cool a few minutes.
• Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
• Remove the ketchup from the heat and let it cool to room temperature.
• Store covered, in the refrigerator, for up to 1 month.

Steps:

• Boil the bananas until soft and can mash easily. Peel and mash them up, or puree in a blender.
• Make a syrup out of the vinegar, sugar, cinnamon, allspice, and clove.
• Combine the mashed bananas (should be about 2 cups worth) with the onions, pepper, salt, and vinegar syrup.
• Carefully heat in a heavy-bottom saucepan until the onions soften, stirring often. Add red food coloring to make it look more like commercial ketchup, about a teaspoon or so. Beet juice makes a nice natural colorant if you don't want to use commercial dyes.
• Wait for the mixture to cool off a bit after the onions get soft then mash up in a blender or food processor for a smooth ketchup-like consistency. You may have to run it through 2-3 times to get a nice smoothness.
• If it gets too thick, add some water.
• Heat the ketchup again, to a simmering point and pack into sterilized bottles with 1/2 inch of give at the top, while still hot.
• Pasteurize by immersing the bottles in a large pot of boiling water for 5 minutes.

Steps:

• Wash pepper and vertically slice them -- some people like to cut them in rings. and stuff in sterile jars.
• Add ingredients in large sauce pan and bring to boil. Pour over peppers in jars. Listen for the pop!