Thursday, February 26, 2015
This condiment is a piquant accompaniment to any sharp Cheese and broiled or grilled Chicken or Fish.
The recipe comes from Silvana Franco's excellent out of print cookbook Salsas and Ketchups copyright 1995. I found my copy at the Library Book Sale. You also will find another sauce by this esteemed Lady HERE.
Illustration by Ulisse Aldrovandi. It comes from this collection of vintage illustrations.
Makes about 3 3/4 cups.
10 ripe Bananas, peeled and coarsely chopped
2 Onions, finely chopped
2 inch piece of Ginger Root, finely ground
2 1/2 cup Cider Vinegar
2 cups soft Brown Sugar
2 tsp. Black Peppercorns
1 tsp. Allspice Berries
1 tsp Salt
Place all ingredients in a large saucepan. Bring to a boil, stirring until the sugar dissolves. Cover and simmer gently for one hour, stirring occasionally, until thick and pulpy.
Strain the mixture through a fine nonmetallic strainer, then pour immediately into hot sterilized bottles. Seal and store for up to 6 months.