Chile-Banana-Mango Ketchup

"Although the base of ketchup is traditionally tomato, this one calls for tropical fruits. It will keep, covered, up to a week in the refridgerator, or can be bottled for future use. This ketchup is wonderful spooned over grilled seafood, or you can use it in place of tomato ketchup. From: The Habanero Cookbook by Dave DeWitt & Nancy Gerlach."
 
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Ready In:
25mins
Ingredients:
16
Yields:
4 cups
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ingredients

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directions

  • In a skillet, saute the onion, ginger, and garlic in the oil until soft.
  • Add the remaining ingredients, except the lime juice and salt.
  • Cover and simmer over low heat, stirring frequently, for 20 minutes.
  • Remove from the heat and puree in a blender or food processor until smooth.
  • Stir in the lime juice and the salt. The ketchup should be a little thinner than you desire, as it will thicken as it cools.
  • Use chilled or at room temperature.

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RECIPE SUBMITTED BY

My passions include cooking, computers, and gardening. So, I like to, if at all possible, grow whatever I'm going to be cooking with. Which is one of the reasons I got involved in peppers, specifically hot peppers (Habaneros, Jalapenos, that sort of peppers).
 
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