Low Carb Keto “Banana” Ketchup | Nomato Sauce (Edit recipe)

Banana ketchup is tangy and is sweeter than tomato ketchup. Often times, food colouring is used to mimic tomato ketchup. This low carb keto version is inspired by the sweet and spicy version. As the original banana ketchup has no tomatoes, this low carb keto version has no bananas or food colouring! Banana ketchup was created by Maria Y. Orosa. It was first produced in the Philippines during World War Il due to a tomato shortage.

10 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	3
Fat:	0 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	575 mg
Fiber:	0 g
Sugars:	0 g
Calculated for total recipe.

by Keto Asian Flavours

Serves: 4-6

Ingredients

200 grams distilled White Vinegar, or apple cider vinegar, adjust to taste
150 grams Red Bell Pepper, or crimson, stem and seeds removed, chopped
120 grams Water, more as needed
100 grams Allulose, adjust to taste
20 grams Shallot, chopped
20 grams Garlic, chopped
10 grams Scotch Bonnet Pepper, red, or red Thai chillies
1 Tbsp Kashmiri Chili Powder
1 tsp Sea Salt
0.5 tsp Banana Extract, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using a cutting board and knife, chop the peppers, shallots, and garlic. Set aside.
To a blender, add in white vinegar (or apple cider vinegar), water, allulose, kashmiri chilli powder, sea salt and banana extract if using. Pulse to combine.
Next, add in the chopped shallots, garlic, red scotch bonnet peppers (or Thai chillies). Puree the mixture until smooth.
Strain the mixture through a fine sieve and into a saucepan or skillet. Press all the mixture through the sieve. If that’s not possible, blend the mixture again and repeat.
Bring the mixture to a boil on medium high heat, and then reduce the heat to simmer. Cook for 10 to 15 minutes, stirring frequently.

Notes

For this recipe, I used crimson red peppers. Although banana extract is optional, I do recommend using it. The thickness of the sauce depends on temperature and cook time. Once cooled and refrigerated, it will thicken.