Recipe: Banana Salsa (4)

Banana Salsa

2 large bananas
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
2 jalapenos, seeded and minced
1 tbsp fresh ginger, minced
3 scallions, trimmed and finely chopp, ed
1/4 cup chopped cilantro leaves
3 tbsp fresh lime juice
2 tbsp packed light brown sugar
1/4 tsp ground cardamom
1 tbsp olive oil
1 salt and pepper

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. Best when served a couple hours after making. Cover and refrigerate until serving time.

Banana Salsa

4 firm bananas
1/2 teaspoon lime zest
3 tablespoons lime juice
1/4 cup chopped, fresh cilantro
2 tablespoons finely-chopped green onions
2 tablespoons finely-chopped red bell pepper
1 tablespoon honey
1/4 to 1/2 teaspoon hot pepper sauce

Combine all the ingredients except bananas. Mix well. Cover and chill until ready to serve.

Right before serving, chop the bananas and add. Toss gently. Serve with grilled chicken breast, roasted pork or fish. Also great as a dip with tortilla chips

Banana Salsa

2 large or 4 small bananas
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 Scotch bonnet or 1 to 2 jalapenos, seeded and minced
1 tablespoon fresh ginger, minced
3 scallions, trimmed and finely chopped
1/4 cup chopped cilantro leaves
3 tablespoons fresh lime juice
2 tablespoons packed light brown sugar, or to taste
1/4 teaspoon ground cardamom
1 tablespoon olive oil
salt
freshly ground pepper

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. Best when served a couple hours after making. Cover and refrigerate until serving time.

Pita Wedges with Banana Salsa
Makes 6 servings

This sweet and tangy salsa makes a delicious dressing for cold cooked shrimp, too.

1 large ripe banana, peeled and diced or 3/4 cup chopped fresh pineapple
1 medium nectarine, pitted and chopped (2/3 cup)
1/2 of a large green pepper, chopped (1/2 cup)
2 tablespoons snipped fresh cilantro or parsley
2 tablespoons lime juice

For banana salsa, in a medium bowl combine banana or pineapple, nectarine, green pepper, cilantro or parsley, lime juice, and brown sugar. Toss lightly to mix. Serve with toasted pita wedges.