Spicy Banana Ketchup

• 2 Tbsp canola oil
• 1 small yellow onion, chopped
• 1 tsp minced garlic (2 cloves)
• 1 serrano chile, chopped
• 1 1/2 Tbsp tomato paste
• 2 large ripe bananas, mashed
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 Tbsp packed dark brown sugar
• 1/2 tsp black pepper
• 1/8 tsp ground clove
• 1/8 tsp sea salt
• 1 tsp soy sauce
• 1 bay leaf

Heat oil over medium, then add the onion. Cook, stirring frequently, 5-7 minutes or until they are translucent. Add the chile pepper and garlic, stirring and cooking for 2 minutes more. Add the tomato paste and continue stirring, until the mixture is thoroughly combined.

Add the bananas and stir well. Then add the rest of the ingredients.

Bring to a boil and simmer partially covered for 20 to 30 minutes, until thick. Remove from heat and let cool 10 minutes. Remove the bay leaf, then puree. Adjust consistency and flavor with more vinegar, sugar, and water as needed.

Keeps up to 3 weeks. Makes 1 1/2 cups.

Adapted from The Adobo Road