This looks really cool, and a better alternative to HFCS-laden tomato ketchups on the market these days! It's a bit labor intensive though. From my Pacific Islands e-cookbook. I think Splenda or Sun Crystals would work in place of the sugar and that cutting it should be fine if you're watching sugar intake-- but I'm posting it as written.

Ingredients

113 serv.

ripe cooking bananas↗6
medium onions, finely chopped (or 2/3 cup if you use the frozen prechopped kind)↗2
small hot peppers, finely chopped (or 1/4 tsp ground red cayanne)↗2
salt↗1 teaspoon
distilled white vinegar↗1 cup
sugar↗1 cup
cinnamon↗1 tablespoon
allspice1 tablespoon
ground clove↗1 dash
water, as needed↗
OPTIONAL
red food coloring↗

Step-by-step instructions

1
Boil the bananas until soft and can mash easily. Peel and mash them up, or puree in a blender.
2
Make a syrup out of the vinegar, sugar, cinnamon, allspice, and clove.
3
Combine the mashed bananas (should be about 2 cups worth) with the onions, pepper, salt, and vinegar syrup.
4
Carefully heat in a heavy-bottom saucepan until the onions soften, stirring often. Add red food coloring to make it look more like commercial ketchup, about a teaspoon or so. Beet juice makes a nice natural colorant if you don't want to use commercial dyes.
5
Wait for the mixture to cool off a bit after the onions get soft then mash up in a blender or food processor for a smooth ketchup-like consistency. You may have to run it through 2-3 times to get a nice smoothness.
6
If it gets too thick, add some water.
7
Heat the ketchup again, to a simmering point and pack into sterilized bottles with 1/2 inch of give at the top, while still hot.
8
Pasteurize by immersing the bottles in a large pot of boiling water for 5 minutes.

Source: food.com

Original recipe ↗

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