This homemade Filipino banana ketchup combines over-ripened bananas, annatto oil, and chiles into a tangy, spicy condiment that rivals and surpasses commercial versions. Inspired by Marvin Gapultos' The Adobo Road cookbook, it delivers authentic Filipino flavor with custom heat and seasoning control.
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Over-ripen two large bananas to ensure maximum sweetness.
Prepare annatto oil or a shortcut substitute to add color to the ketchup.
Combine bananas, chiles, vinegar, sugar, onion, garlic, salt, and spices in a pot.
Cook the mixture, stirring, until thickened to a ketchup-like consistency.
Adjust seasoning and spice level to taste.
Cool and store in a jar in the refrigerator.
Store in a jar in the refrigerator for up to 2–3 weeks; the vinegar and sugar preserve it naturally.
Over-ripened bananas are essential for maximum sweetness and ketchup consistency. Regular ripe bananas will result in a less sweet, potentially thinner sauce.
The recipe offers a shortcut substitute for annatto oil to achieve color. Refer to The Adobo Road cookbook for the specific alternative method.
Heat depends on your chile choice and quantity. Thai or serrano chiles provide medium spice; adjust the number of chiles or remove seeds to control heat level.
Store in a jar in the refrigerator for up to 2–3 weeks. The vinegar and sugar act as natural preservatives.
Yes. Scale all ingredients proportionally, but monitor the cooking time as larger batches may require longer to reach ketchup-like consistency.
