BANANA PAWPAW KETCHUP
PG tested
1 tablespoon cooking oil ½ onion, diced (about ½ cup)
2 cloves garlic 2 teaspoons minced ginger
1½ teaspoons five-spice powder
¼ teaspoon crushed red pepper flakes
1 tablespoon tomato paste
½ cup mashed ripe banana (from 2 bananas)
¾ cup water
¼ cup apple cider vinegar 2 tablespoons honey 1 tablespoon soy sauce Salt to taste
½ cup pawpaw pulp Heat a medium skillet or saucepan over medium heat. Add the oil; when it shimmers, add onion. Cook, stirring occasionally until onion is softened and maybe a little brown in spots, about 5 minutes.
Add garlic and ginger, and cook 1 minute. Add five-spice powder and red pepper flakes and cook 30 seconds, just until spices release their aroma. Add tomato paste and cook, stirring constantly, until tomato smells a little toasty, about 1 minute.
Add banana, water, vinegar, honey and soy sauce. Sprinkle a little salt over the top. Bring mixture to a simmer and cook 10 minutes, stirring frequently. If mixture is too thick and wants to stick to the bottom of pan, add a little more water.
Add pawpaw pulp, return to a simmer and cook 2 minutes, stirring constantly. Transfer to food processor or blender and puree, adding a little water if the mixture is too thick. You want the sweet spot between runny and pasty.
Taste and add more salt, if needed. (I felt it was too sweet and added a dash more vinegar and another sprinkle of red pepper flakes.)
Cool ketchup, cover and store in refrigerator for up to 2 weeks. You also can freeze the ketchup for up to 6 months. Great with fries or on top of hamburgers and hot dogs.
Makes about 1½ cups.
— “The Pocket Pawpaw Cookbook” by Sara Bir (Belt Publishing, August 2021)