Filipino banana ketchup

1. Soften the onion and garlic in the oil, then add the turmeric, allspice and tomato paste and cook for a minute.
2. Add the bananas, vinegar, sugar, water, soy sauce and salt. Simmer for 20 minutes, stirring often.
3. Blend until completely smooth, adding water if it is too thick.
4. Bottle and refrigerate for up to a month. Great with fried chicken, eggs and Filipino spaghetti.

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