Inspired by banana ketchup, a condiment from the Philippines, this sweet and tangy sauce is the perfect addition to many dishes!
Banana Ginger Sauce
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 jalapeño 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.
- Rinse or scrub fresh fruits and vegetables under running water before preparing.
- 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)
You might also like...
Broccoli Raisin Salad
Broccoli Raisin Salad
A quick and delicious salad that will be a hit at home or at a party.
Prepare:
20 minutes
Makes:
6 Cups
Prepare:
10 minutes
Makes:
4 cups
Crunchy Baked Kale Chips
Crunchy Baked Kale Chips
This kid-approved, light and crunchy snack only uses 3 ingredients!
Prepare:
20 minutes
Cook:
15 minutes
Makes:
3 cups
Atole
Atole
This version of a traditional Mexican drink made with corn flour is warm and satisfying.
Prepare:
5 minutes
Cook:
30 to 40 minutes
Makes:
2 servings
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 6-inch pancakes
Buttermilk Scones
Buttermilk Scones
This kid-approved scone recipe is good for breakfast, a holiday brunch or an everyday snack.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
9 Scones
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.