Banana Ketchup

Ingredients

• 1.3 cups banana ripe mashed ( 4 large bananas)
• 2 medium cloves garlic minced
• 2 teaspoons ginger freshly grated
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon turmeric 
• 2 tablespoons honey 
• 1 tablespoon jalapeno seeded finely chopped ( 1 small jalapeño)
• 2 tablespoons rum 
• 0.5 teaspoon salt plus more to taste
• 1 tablespoon soya sauce 
• 0.5 cup onion sweet finely chopped ( 1 small onion)
• 1 tablespoon tomato paste 
• 2 tablespoon vegetable oil 
• 8 servings water as needed
• 0.5 cup vinegar white

Equipment

• food processor
• sauce pan

Directions

1. Heat oil in medium saucepan over medium heat until shimmering.
2. Add onions and cook, stirring occasionally, until onions have softened, about 5 minutes.
3. Add garlic, jalapeno, ginger, turmeric, and allspice and cook until fragrant, about 30 seconds.
4. Stir in bananas, vinegar, honey, rum, tomato paste, soy sauce, and salt; bring to simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring often.
5. Remove from heat and let cool for 10 minutes.
6. Transfer ketchup to a food processor fitted with a steel blade and process until smooth, about 1 minute. Thin with water as needed to reach a ketchup-like consistency. Season with additional salt to taste.
7. Transfer to an airtight container and store in refrigerator for up to two weeks.