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Robert Peterson
Banana Salsa
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CATEGORY
CUISINE
TAG
YIELD
Grains
Sauce
8
Servings
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- (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
INSTRUCTIONS
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
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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