714.41 g (6) Overripe Bananas (Brown) 100.00%
240 g (1 cup) White Vinegar 33.59%
114 g (1 cup) Onion Trim (Diced) 15.96%
96 g (½ cup) Dark Brown Sugar 13.44%
84 g (¼ cup) Honey 11.76%
56 g (¼ cup) Rum 7.84%
52.50 g (2 ½ tablespoons) Soy Sauce, sweet 7.35%
26 g (1 ½tablespoons) Aminos, Liquid 3.64%
24 g (1 tablespoon) Tomato Paste 3.36%
22.50 g (1 ½ tablespoons) Ginger, minced (peels) 3.15%
15 g (5) Garlic Cloves (spotted) 2.10%
10 g (2 teaspoons) Sambal Oelek 1.40%
6 g (1 ½ teaspoons) Ground Turmeric .84%
1.40 g (½ teaspoons) Ground Allspice .20%
(As needed) Water

1. In a stockpot on the WIH400 Induction Burner, heat oil until smoking. Add onion and garlic. Cook until golden brown.
2. Add bananas and mix thoroughly.  Reduce temperature to 180°F (82.2°C) and add remaining ingredients. 
3. Blend recipe with WSB38X Bolt Stick blender until well incorporated.
4. Simmer covered (on lowest setting) for 2-4 hours until mixture has firmed up to the consistency of tomato ketchup. Taste and adjust seasoning if necessary.
5. If the mixture needs to be smoother, blend it in the MX1200XTX Variable Speed Blender when chilled.