Banana Ginger Sauce

Name: Banana Ginger Sauce
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 1 cup
Ingredients: 1 Tablespoon vegetable oil ¼ cup finely chopped onion 1 ½ teaspoons minced peeled ginger ¼ teaspoon turmeric ⅛ teaspoon allspice 1 clove garlic; minced or ¼ teaspoon garlic powder 1 to 2 Tablespoons minced jalpeño pepper 1 ½ teaspoon tomato paste 2 very ripe bananas; mashed (about 1 cup) ¼ cup white vinegar 1 to 2 Tablespoons packed brown sugar 1 Tablespoon low-sodium soy sauce

Inspired by banana ketchup, a condiment from the Philippines, this sweet and tangy sauce is the perfect addition to a variety of dishes!

A bowl of banana ginger sauce is shown with raw veggie strips and grilled tofu kebabs for dipping.

Prep time: 15 minutes
Cook time: 20 minutes
Makes: 1 cup
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil
¼ cup finely chopped onion
1 ½ teaspoons minced peeled ginger
¼ teaspoon turmeric
⅛ teaspoon allspice
1 clove garlic, minced or ¼ teaspoon garlic powder
1 to 2 Tablespoons minced jalpeño pepper
1 ½ teaspoon tomato paste
2 very ripe bananas, mashed (about 1 cup)
¼ cup white vinegar
1 to 2 Tablespoons packed brown sugar
1 Tablespoon low-sodium soy sauce

Directions

Wash hands with soap and water.
Heat the oil in a small saucepan on medium heat. Add onion and cook until softened, 3 to 5 minutes. Stir the onion a few times as it cooks.
Add ginger, turmeric, allspice, garlic and jalapeño. Stir for about 1 minute.
Add tomato paste. Stir for about 1 minute.
Add mashed bananas, vinegar, brown sugar and soy sauce. Simmer for 7 to 10 minutes, stirring occasionally, until the sauce thickens a little.
Scrape the sauce into a container, cover and refrigerate for 3 to 4 days.

Notes

Use as a dip with vegetables or as a condiment with cooked meat, beans, tofu, vegetables or grains.
Thin with a little water to use as a salad dressing.
Try with Food Hero Eggplant Omelet (Tortang Talong)

Comments

Submitted by walscaro on Sat, 09/23/2023 - 15:35

Wow, this sauce is amazingly delicious! I made a batch to go with the eggplant omelet but will use it as a dip for veggies and a spread for upcoming sandwiches. It's nice to have another tasty use for over-ripe bananas.