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Banana Ginger 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

  1. Wash hands with soap and water.
  2. 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.
  3. Add ginger, turmeric, allspice, garlic and jalapeño. Stir for about 1 minute.
  4. Add tomato paste. Stir for about 1 minute.
  5. Add mashed bananas, vinegar, brown sugar and soy sauce. Simmer for 7 to 10 minutes, stirring occasionally, until the sauce thickens a little.
  6. 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

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.

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