This is the final version I've been making and we just love it! I think I have one more very small container in the bowels of my trailer freezer!!
Lab’s version of Banana Ketchup – 1/2 X Recipe*****
Here's the Filipino recipe from which I made some, yesterday, and it is awesome, with plenty of kick, but I've never had the real thing to have a basis for comparison. I have converted the units from metric to U.S. and translated the words for a couple of the ingredients into English. Since the recipe had been geared toward commercial production, I have left out the preservative and colourings. Also, not sure what the final quantity would be, I only made half of the following batch, though now I wish I had made the full batch.
1.3 lbs (about 3) Ripe bananas, peeled
1 cups Vinegar
1.3 lbs Water – use equal weight of water to bananas
2 3/4 Tbs Salt
1 1/8 lb Brown sugar
1/2 Large Red bell pepper
1 1/2 Bird chiles jalapenos with seeds and membrane
1/2 Onion, chopped
1/2 Head Garlic, peeled and minced
pinch of each: Ground clove, Paprika, Ground Cinnamon
1. Purée the bananas with water, bell pepper, bird chiles, onions and garlic.
2. Pour the mixture into a Dutch oven or stock pot.
3. Add the remaining ingredients.
4. Cook until thick.
5. Place in bottles while hot and seal tightly.
Lab’s version of Banana Ketchup – 1/2 X Recipe*****
Here's the Filipino recipe from which I made some, yesterday, and it is awesome, with plenty of kick, but I've never had the real thing to have a basis for comparison. I have converted the units from metric to U.S. and translated the words for a couple of the ingredients into English. Since the recipe had been geared toward commercial production, I have left out the preservative and colourings. Also, not sure what the final quantity would be, I only made half of the following batch, though now I wish I had made the full batch.
1.3 lbs (about 3) Ripe bananas, peeled
1 cups Vinegar
1.3 lbs Water – use equal weight of water to bananas
2 3/4 Tbs Salt
1 1/8 lb Brown sugar
1/2 Large Red bell pepper
1 1/2 Bird chiles jalapenos with seeds and membrane
1/2 Onion, chopped
1/2 Head Garlic, peeled and minced
pinch of each: Ground clove, Paprika, Ground Cinnamon
1. Purée the bananas with water, bell pepper, bird chiles, onions and garlic.
2. Pour the mixture into a Dutch oven or stock pot.
3. Add the remaining ingredients.
4. Cook until thick.
5. Place in bottles while hot and seal tightly.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com