Step 1
Place a rack within the middle of the oven and preheat to 375°F. On a baking sheet, prepare the bananas in a single layer and bake till gentle golden brown and beginning to dry out, about 20 minutes.
Step 2
In the meantime, to a big pot over medium warmth, add the oil. When it’s sizzling and shimmering, add the garlic, ginger, and onion and cook dinner, stirring sometimes, till the onion is frivolously browned, about 10 minutes. Add the annatto powder and cook dinner till darkened barely, about 1 minute. Add the vinegar, brown sugar, soy sauce, gochugaru, salt, reserved bananas, and ½ cup plus 2 tablespoons of water to the pot and produce to a simmer. Flip the warmth to medium-low and proceed simmering, stirring sometimes, till the liquid is decreased by a 3rd, about 20 minutes extra.
Step 3
Switch to a blender (or use an immersion blender) and course of till easy. Place a fine-mesh strainer over a medium bowl and pressure the ketchup, urgent on the solids to extract as a lot sauce as doable. Put aside to chill utterly. (The ketchup will preserve in an hermetic container within the fridge for as much as 2 weeks.)
Place a rack within the middle of the oven and preheat to 375°F. On a baking sheet, prepare the bananas in a single layer and bake till gentle golden brown and beginning to dry out, about 20 minutes.
In the meantime, to a big pot over medium warmth, add the oil. When it’s sizzling and shimmering, add the garlic, ginger, and onion and cook dinner, stirring sometimes, till the onion is frivolously browned, about 10 minutes. Add the annatto powder and cook dinner till darkened barely, about 1 minute. Add the vinegar, brown sugar, soy sauce, gochugaru, salt, reserved bananas, and ½ cup plus 2 tablespoons of water to the pot and produce to a simmer. Flip the warmth to medium-low and proceed simmering, stirring sometimes, till the liquid is decreased by a 3rd, about 20 minutes extra.
Switch to a blender (or use an immersion blender) and course of till easy. Place a fine-mesh strainer over a medium bowl and pressure the ketchup, urgent on the solids to extract as a lot sauce as doable. Put aside to chill utterly. (The ketchup will preserve in an hermetic container within the fridge for as much as 2 weeks.)
