Banana Salsa
INGREDIENTS:
2 lg Bananas; peeled, diced
1/2 c Red bell pepper; diced
1/2 c Green bell pepper; diced
1/2 Scotch Bonnet -or-
2 -(up to)
3 Jalapenos; seeded,minced
1 tb Fresh ginger root; minced
3 Scallions; minced
1/4 c Cilantro leaves; chopped
3 tb Fresh lime juice
2 tb Brown sugar; packed
1/2 ts Cardamom optional; ground
1 tb Olive oil
Salt and pepper to taste
2 lg Bananas; peeled, diced
1/2 c Red bell pepper; diced
1/2 c Green bell pepper; diced
1/2 Scotch Bonnet -or-
2 -(up to)
3 Jalapenos; seeded,minced
1 tb Fresh ginger root; minced
3 Scallions; minced
1/4 c Cilantro leaves; chopped
3 tb Fresh lime juice
2 tb Brown sugar; packed
1/2 ts Cardamom optional; ground
1 tb Olive oil
Salt and pepper to taste
SHutt@aol.com
Recipe By: Miami Spice by Steven Rraichlen
Combine all ingredients in a mixing bowl, and gently toss to mix. Correct seasonings, adding salt, lime juice, or sugar to taste. The salsa should be a little sweet and a little sour. Banana salsa tastes best when served a couple of hours after making. Refrigerate,covered, until serving time.
Serving Ideas: serve with grilled chicken, duck or shrimp.
NOTES: I am serving it with baked fish; I left out the cardamom; I also used 1/2 of a hab instead of jalapeno.
CHILE-HEADS ARCHIVES
Recipe By: Miami Spice by Steven Rraichlen
Combine all ingredients in a mixing bowl, and gently toss to mix. Correct seasonings, adding salt, lime juice, or sugar to taste. The salsa should be a little sweet and a little sour. Banana salsa tastes best when served a couple of hours after making. Refrigerate,covered, until serving time.
Serving Ideas: serve with grilled chicken, duck or shrimp.
NOTES: I am serving it with baked fish; I left out the cardamom; I also used 1/2 of a hab instead of jalapeno.
CHILE-HEADS ARCHIVES