Thursday, October 3, 2013

Roasted Banana Ketchup


A World Where Apes Evolved From Men?

Making any ketchup, catsup, or kôe-chiap from scratch is a pain in the hind quarters, but well worth the effort. Wonder Woman had the thunk to serve scallops in banana ketchup. Because I'd not found a bottled banana ketchup without dyes or fancy preservatives at the store, and because I'm a big effing nerd, I set out to make my own twist on banana ketchup. Here's the scoop:

Roasted Banana Ketchup (Chowbacca! Remix):

1/2 Cup Golden Raisins (I substituted goji berries. The taste was awesome. Try it!)
1/3 Cup Sweet Onions, chopped (I used a regular white onion)
2 Large garlic cloves, quartered
4 Ripe bananas, peeled and sliced (I roasted five bananas in the oven at 400 degrees until they sizzled and then scooped out the sweetness with a spoon.)
1 1/3 Cider vinegar, divided use (I used Lev's Original Green Tea Kombucha Vinegar)
3-4 Cups water
1/2 Cup brown sugar
1 1/2 Teaspoon salt
1/2 Teaspoon ground chipotle (I used my standard substitution of hot smoked paprika. I have a child. I did add a pinch of Cayenne.)
1/4 Cup light corn syrup
2 Tablespoons fresh allspice (I)
1 Tablespoon fresh cinnamon (Went)
1 Tablespoon fresh nutmeg (Big)
1 Tablespoon fresh cloves (Here) (I'm not sure how much of these spices I used, but the flavor was excellent) (Also, I added some freshly grated ginger and turmeric. It worked.)
2 Tablespoons Dark Rum (I didn't have dark rum, so I substituted vanilla extract. It worked.)

It should last about a month. Serve with seafood or potatoes. Play with your food.

Update: It's great on a fish taco, (duh). I repeat: It's great on a fish taco, (duh).

It's A Madhouse! A Delicious Madhouse!

Goji Goodness