An easy way to use leftover or getting-too-ripe bananas! Banana salsa pairs up deliciously with mild, flaky fish or poultry.
2 large bananas
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 Scotch Bonnet Seed pepper* - diced
1 tablespoon ginger
1/4 cup cilantro, chopped
3 tablespoons lime juice
2 tablespoons packed brown sugar
1/4 teaspoon ground cardamom
1 tablespoon olive oil
Salt and Pepper to taste
Combine all of the ingredients in a mixing bowl, and gently toss to mix.
Correct the seasonings, adding salt, lime juice, or sugar, to taste.
The salsa should be a little sweet and a little sour.
Note: This salsa is best when served a couple hours after making. This allows the flavors to blend and meld.
Cover and refrigerate until serving time.
Recipe makes 2 cups.
This unique and tasty salsa is an easy fix to wake up your taste buds and brighten otherwise plain meals. To prevent browning of the salsa, use plastic wrap and cover the salsa, placing the wrap directly on top of the salsa. Store in refrigerator up to two days.
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