Filipino banana ketchup

Ingredients:

• 2 tablespoons of vegetable oil
• 0.5 cup finely chopped onion
• 1 tbsp. chopped peeled ginger
• 0.5 tsp ground turmeric
• 1/4 tsp ground allspice
• 2 cloves garlic, crushed
• Jalapeño pepper, seeded and finely chopped
• 1 tbsp tomato paste
• 4 overripe bananas, mashed to a paste (about 2 cups)
• 0.5 cup white wine vinegar
• 0.5 cup light brown sugar
• 2 tablespoons soy sauce
• 2 tbsp dark rum (optional)

Preparation:

1. Heat the vegetable oil in a small saucepan over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the ginger, turmeric, allspice, garlic, and jalapeño and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly caramelized, about 1 minute.
2. Add the mashed bananas, vinegar, brown sugar, soy sauce, and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
3. Transfer the sauce to a bowl, place a piece of plastic wrap directly on the surface and let cool. Store in the refrigerator in a tightly sealed container for up to 2 weeks..