Banana Ketchup Recipe

Heat oil in medium saucepan over medium heat until shimmering. Add onions and cook, stirring occasionally, until onions have softened, about 5 minutes. Add garlic, jalapeno, ginger, turmeric, and allspice and cook until fragrant, about 30 seconds. Stir in bananas, vinegar, honey, rum, tomato paste, soy sauce, and salt; bring to simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring often. Remove from heat and let cool for 10 minutes. Transfer ketchup to a food processor fitted with a steel blade and process until smooth, about 1 minute. Thin with water as needed to reach a ketchup-like consistency. Season with additional salt to taste. Transfer to an airtight container and store in refrigerator for up to two weeks.