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1
Heat the oil in a medium saucepan over medium heat.
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2
Add the onion and cook until soft and translucent, about 5-7 minutes.
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3
Add the garlic and tomato paste and stir to combine, cooking 2-3 minutes until the tomato paste breaks down and melts into the onion and garlic.
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4
Add the mashed banana and stir until they pick up the reddish-orange hue from the Annatto Oil and tomato paste.
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5
Pour in the vinegar and water, stirring to scrape up any browned bits from the bottom of the pan.
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6
Add the brown sugar, black pepper, ground clove, salt, and soy sauce and stir to combine.
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7
Drop the bay leaf into the pan and bring mixture to a boil.
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8
Reduce heat to low and simmer, partially covered, for 20-30 minutes.
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9
Remove from heat and discard the bay leaf.
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10
Once cool enough, pour mixture into food processor or blender and puree until smooth (I only pureed about 2/3 of the mixture, adding back the 1/3 that wasn't pureed for a bit of texture).
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11
If the banana ketchup is too thick, it can be watered down with additional water.
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12
Taste for seasoning and add more sugar if a sweeter ketchup is desired.
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13
Store in an airtight container in the refrigerator for 2-3 weeks.
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14
Optional: For a spicier version, add 1-2 chopped Thai chili peppers or 1 small jalapeno pepper with the onions and sautee.
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15
Continue with the rest of the recipe as directed.
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16
Note: You can vegetable oil if you don't want to make Annatto Oil.
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17
To make Annatto Oil - combine 2 cups of canola oil, 1/2 cup annatto seeds, 2 tsps whole black peppercorns, and 1 bay leaf in a large saucepan over moderately high heat.
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18
Warm the oil until it just begins to bubble.
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19
Remove from the heat and set aside for 1-2 hours to steep.
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20
Strain through a fine mesh strainer, discarding the solids.
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21
Store in an airtight container in the refrigerator for 3-4 weeks.
