Banana ketchup is a Filipino-style condiment that blends ripe bananas with vinegar, brown sugar, and warm spices to create a tangy-sweet sauce. It's ideal for balancing salty or savory dishes like fried chicken, burgers, and street food.
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To prepare, slice the bananas and chop the garlic and onions. This makes it easier to blend.
In a blender or food processor, add the bananas, onion, garlic, brown sugar, salt, cloves, paprika, and cayenne. Add a dash of water if needed. Blend till smooth.
Pour the blended sauce in a pot. Mix in the tomato sauce and vinegar.
Place the pot over a stove at medium heat. Bring this to a boil and simmer for 10 – 15 minutes. Add ¼ cup water at a time if the sauce thickens too quickly.
Prepare a strainer over a bowl. Pour in the ketchup, this ensures that you have a smooth texture.
Let this cool down before serving. This is best served after the day it’s made.
Store in an airtight container in the refrigerator for up to 2–3 weeks. Best served after the day it's made.
blender or food processor · fine-mesh strainer
Yes, the recipe calls for saba bananas or any banana, so regular bananas work fine. Saba bananas are starchier and less sweet, so ripe regular bananas may produce a slightly sweeter result.
Store in an airtight container in the refrigerator for up to 2–3 weeks. The recipe notes it is best served after the day it's made.
Yes, straining ensures a smooth texture. Pour the simmered sauce through a strainer into a bowl before serving or storing.
Yes, all three are marked optional. The sauce will still be tangy and sweet without them, though you'll lose the depth of spice and warmth.
Add ¼ cup water at a time during the 10–15 minute simmer to reach your desired thickness.
