Hot & Spicy Banana Catsup
Description
This unique Hot & Spicy Banana Catsup offers a complex flavor profile that balances the natural sweetness of very ripe bananas with the tang of cider vinegar and the warmth of allspice, nutmeg, and cloves. The addition of cayenne pepper provides a gentle heat that builds on the palate, while dark Jamaican rum adds a sophisticated depth. This versatile sauce is perfect for glazing roasted meats, dipping fried foods, or adding a zesty kick to grilled sandwiches. Its rich, smooth texture and vibrant color make it an impressive homemade condiment. Store in the refrigerator for short-term use or can for long-term preservation, allowing the flavors to meld and mellow over time for the best taste.Ingredients
Directions
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Combine raisins, chopped onion, garlic, and tomato paste in a food processor or blender.
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Process until smooth, adding a small amount of vinegar if necessary to help puree.
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Pour the onion-raisin mixture into a large heavy pot or Dutch oven.
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Peel bananas and cut into chunks.
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Puree banana chunks in the food processor or blender, adding a little vinegar if needed to assist blending.
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Add the banana puree to the mixture in the saucepan.
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Add remaining cider vinegar, 4 cups of water, brown sugar, salt, and cayenne pepper; stir to combine.
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Bring mixture to a boil over medium-high heat, stirring frequently.
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Reduce heat to medium-low and simmer uncovered, stirring often, for 1 hour and 15 minutes.
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If the mixture becomes too thick or threatens to stick, add enough water to just moisten.
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After 1 hour and 15 minutes, add corn syrup, allspice, cinnamon, nutmeg, black pepper, and cloves.
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Continue to cook, stirring frequently, for 15 minutes.
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Remove from heat and let cool slightly.
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Working in batches, puree the mixture again in a food processor or blender, or push through a fine-mesh sieve for a smoother texture.
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Return the pureed catsup to the rinsed-out saucepan.
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Taste for heat level, adding more cayenne if desired, keeping in mind that flavor will intensify as it cools.
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Wash canning jars, lids, and bands in hot soapy water and rinse; keep jars hot.
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Place lids and bands in a saucepan of simmering water.
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Return catsup to a boil over medium heat, stirring constantly.
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Stir in the dark Jamaican rum.
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Ladle boiling catsup into hot, clean canning jars, leaving 1/4-inch headspace.
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Wipe jar rims and threads clean with a damp cloth.
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Cover jars with hot lids and screw on bands firmly.
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Process jars in a boiling water bath for 15 minutes, ensuring water covers jars by 1-2 inches.
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Remove jars from the water bath and place on wire racks to cool.
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Test for seals once cooled, then label, date, and store in a cool, dark place.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 977.5kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.6g3%
- Cholesterol 0.5mg1%
- Sodium 15344.7mg640%
- Total Carbohydrate 237.9g80%
- Dietary Fiber 16.1g65%
- Sugars 159.0g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To test for proper thickness before canning: Spoon a small amount of catsup onto a chilled saucer and refrigerate. Draw a fingertip through it; if it leaves a clean track and has jellied, it is ready. If it is too runny, thin with equal amounts of vinegar and water.
The flavor of this catsup improves with time. Allow it to mellow for at least a week before serving for the best taste.
Be cautious when adding extra cayenne pepper, as the heat becomes more pronounced after the catsup has cooled and matured.
For non-canned storage, refrigerate in airtight containers. The catsup will keep in the refrigerator for several months.
Ensure all canning equipment is properly sanitized and follow safe canning practices to prevent spoilage.
