Ingredients:

  • 1.5 lbs Ripe Bananas (Cavendish or Saba)
  • 1 cup Distilled White Vinegar
  • 1/2 cup Water
  • 3/4 cup Packed Brown Sugar
  • 1 medium Yellow Onion, chopped
  • 4 cloves Garlic, minced
  • 1 tbsp Annatto Seeds (Achuete)
  • 2 tbsp Vegetable Oil (for infusing)
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Ground Allspice
  • 1/4 tsp Ground Cloves

Instructions:

  1. Prepare Annatto Oil: Heat the vegetable oil in a small saucepan over medium heat. Add annatto seeds and cook for 2-3 minutes until the oil is deep reddish-orange. Strain the oil and discard the seeds.
  2. Sauté Aromatics: In a large pot, heat the prepared annatto oil. Add chopped onion and sauté until translucent (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Combine Ingredients: Add the bananas, brown sugar, vinegar, water, salt, black pepper, allspice, and cloves to the pot. Stir well to combine.
  4. Simmer and Reduce: Bring the mixture to a boil, then immediately reduce heat to low and simmer, uncovered, for 45 minutes, stirring occasionally. The sauce should reduce significantly and thicken naturally due to the banana's pectin.
  5. Blend: Carefully transfer the hot mixture to a high-powered blender or use an immersion blender. Blend until perfectly smooth and velvety.
  6. Strain and Bottle: For the smoothest texture, strain the ketchup through a fine-mesh sieve into sterilized jars. Cool completely before sealing and storing in the refrigerator.