Banana Ketchup - cooking recipe

Ingredients

6 ripe cooking bananas
2 medium onions, finely chopped (or 2/3 cup if you use the frozen prechopped kind)
2 small hot peppers, finely chopped (or 1/4 tsp ground red cayanne)
1 teaspoon salt
1 cup distilled white vinegar
1 cup sugar
1 tablespoon cinnamon
1 tablespoon allspice
1 dash ground clove
water, as needed
OPTIONAL
red food coloring

Preparation

Boil the bananas until soft and can mash easily. Peel and mash them up, or puree in a blender.
Make a syrup out of the vinegar, sugar, cinnamon, allspice, and clove.
Combine the mashed bananas (should be about 2 cups worth) with the onions, pepper, salt, and vinegar syrup.
Carefully heat in a heavy-bottom saucepan until the onions soften, stirring often. Add red food coloring to make it look more like commercial ketchup, about a teaspoon or so. Beet juice makes a nice natural colorant if you don't want to use commercial dyes.
Wait for the mixture to cool off a bit after the onions get soft then mash up in a blender or food processor for a smooth ketchup-like consistency. You may have to run it through 2-3 times to get a nice smoothness.
If it gets too thick, add some water.
Heat the ketchup again, to a simmering point and pack into sterilized bottles with 1/2 inch of give at the top, while still hot.
Pasteurize by immersing the bottles in a large pot of boiling water for 5 minutes.