| 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
[email protected] 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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