Mango Banana Ketchup

Mango Banana Ketchup

Ingredients

• 2 mangos, peeled and coarsely chopped
• 1 very ripe banana, peeled and coarsely chopped
• 1/4 cup finely diced sweet onions
• 1 Tablespoon tomato paste
• 1 clove garlic, chopped
• 1 teaspoon kosher salt
• 2 Tablespoons light brown sugar, packed
• 1 Tablespoon molasses
• 1/4 cup Celia's Traditional balsamic vinegar
• 1 Tablespoon Worcestershire sauce
• 1/2 teaspoon ground chipotle pepper
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/4 teaspoon freshly-grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup water

Directions

1. Place the mangos, bananas, sweet onions, tomato paste, garlic, salt, brown sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor and pulse until pureed.
3. Transfer puree to a saucepan. Add ground chipotle pepper, ginger, cinnamon, allspice, nutmeg, cloves, and water. Stir to combine. Bring to a low boil. Reduce heat and simmer, stirring often, for 15 minutes. Let cool to room temperature to serve. Cover and refrigerate leftovers and use within two weeks.