Caribbean Banana Ketchup

• 1 sweet onion, diced
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, minced
• 1 chile, scotch bonnet or serrano, minced
• 1/2 teaspoon allspice
• 1 teaspoon curry powder
• 2 tablespoons brown sugar
• 1 large plantain, cut into rough chunks
• 1 cup guava nectar
• 1/3 cup distilled white vinegar
• 1 tablespoon dark rum
• 1 teaspoon fresh lime juice
• 1 teaspoon salt

1. Heat 1 Tbsp canola or vegetable oil in a medium saucepan over medium heat.
2. Add the onions and saute until softened, 3-4 minutes.
3. Add the ginger, garlic and chiles and saute another minute.
4. Add the allspice, curry powder and brown sugar, and mix well.
5. Add the plantains, guava nectar, vinegar, rum, lime juice and salt. Mix well, and bring to a simmer.
6. Reduce heat to low, cover, and cook 15 minutes, stirring occasionally. Remove from heat and let cool slightly.
7. Puree mixture in a food processor until smooth. Add a bit of water, vinegar or lime juice (to get the flavor you want) to thin to the consistency of ketchup. Serve at room temperature.

sweet onion, fresh ginger, clove garlic, chile, allspice, curry powder, brown sugar, plantain, guava nectar, white vinegar, dark rum, lime juice, salt

Taken from www.epicurious.com/recipes/member/views/caribbean-banana-ketchup-590f55bc0001d22594f5cab1 (may not work)