6 ripe cooking bananas
2 medium onions, finely chopped
2 small hot peppers, finely chopped
1 teaspoon salt
1 cup vinegar
1 cup sugar
1 tablespoon cinnamon
1 tablespoon allspice
1 piece clove
red food coloring
water as needed
Boil bananas until soft, to mash easily. Peel and mash to a soft puree
(or puree in a blender). Combine mashed bananas which should measure
about 2 cups, minced onions, hot peppers, salt, and spicy vinegar syrup.
Heat carefully while stirring to prevent scorching until onions soften. Add
measured amounts of red food coloring.
Blend in a blender for a smooth catsup or use a grinder. The puree
may be passed through a grinder 2 or 3 times to get a smooth catsup. If
catsup gets too thick, add small amounts of water.
Heat catsup to simmering point and pack hot into sterilized bottles to
½ inch headspace. Seal partially. Pasteurize the catsup by immersing in a
water bath with boiling water (212ºF) for 5 minutes.
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