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Country Living Eating Outdoors
by The Editors of Country Living
This sweet-hot condiment bears no resemblance to the picnic table standard. Indeed, there's not a trace of tomato in it. Prepared with fruity pineapple juice, bananas, and balmy tropical spices, it offers a delightful surprise that marries nicely with salmon burgers and fish dishes.
Makes 3 Cups


• 1 tablespoon vegetable oil
• 1 large onion, chopped (about 1/2 cups)
• 2 large, ripe bananas, cut into 1-inch pieces
• 1 cup pineapple juice
• 1 cup water
• 2 teaspoons distilled white vinegar
• 1/2 teaspoon curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 3 tablespoons fresh lime juice
• 1/4 teaspoon dried red pepper flakes


Make The Ketchup:
• In a small nonreactive saucepan, heat the oil over medium heat.
• Add the onion and cook until soft. Add the bananas, pineapple juice, water, vinegar, curry powder, coriander, and salt and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
• Transfer mixture to the bowl of a food processor fitted with a metal blade and process until very smooth—about 5 minutes. Strain through a fine sieve set over a bowl. Stir the lime juice and red pepper flakes into the strained mixture and set aside until completely cool.
• Cover and store in the refrigerator for up to 2 weeks.

Nutrition Information Per Tablespoon— protein: 0.1 g; fat: 0.3 g; carbohydrate: 2.5 g; fiber: 0.2 g; sodium: 22.6 mg; cholesterol: 0; calories: 12.6.

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