In a medium frying pan or saucepan over medium heat, heat the canola oil. Add the garlic, onions and chili pepper. Cook until softened, about 5 minutes.
1 tablespoon canola oil, 2 cloves garlic, ½ cup sweet onion (or yellow onion), 1 Thai red chili pepper
Add the bananas, brown sugar, apple cider vinegar and water. Mix to combine.
2 medium bananas (8.5 oz./240 g), 2 tablespoons brown sugar, ¼ cup apple cider vinegar, ¾ cup water
Heat until the mixture is simmering. Reduce the heat to medium-low and simmer for 10 minutes. Remove from heat and let cool slightly.
Transfer the mixture to a blender and process until smooth. If you would like a thinner ketchup, add some more water until desired consistency is reached.
Season with a little bit of salt, to taste. Serve!
Notes
This recipe yields approximately 1 ¼ cups ketchup.
You can add more vinegar or brown sugar according to your taste.
Refrigerate in an airtight container for up to 3 weeks.