Recipe: Irie Banana Salsa, Sweet Sour Banana Salsa, Thai Banana Salsa

Irie Banana Salsa

"Irie" is the rasta word for cool, positive vibrations, in the flow of things. This recipe came from a friend's Jamaican cook. Great with grilled shrimp. For the capsicum addict.

1 large firm banana, slightly under ripe, peeled and diced
1/2 cup each: diced red, green and yellow bell peppers
3 tablespoons chopped fresh cilantro
2 scallions, chopped
salt to taste
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 teaspoons minced ginger root
2 teaspoons olive oil
1 teaspoon minced scotch bonnet pepper, seeded (may substitute 2 teaspoons minced jalape o)

Mix ingredients, taste, and adjust seasonings. Serve within one hour. This is HOT! Better keep some milk nearby.

Sweet Sour Banana Salsa
Makes 1 1/2 cups

1 tbsp tamarind pulp and 3 tbsp water
1 lime
3 bananas, finely diced
6 fresh dates, stoned and diced
1/2 red onion, peeled and finely diced
1/2 tsp minced fresh garlic
1 tsp minced fresh ginger
1 tbsp finely chopped fresh coriander
1 tbsp honey or brown sugar salt to season

Pummel the tamarind and water together until the mixture is murky. Strain reserving the liquid and discarding the tamarind pulp.

Grate the rind from the lime and set aside. Cut away the white pith and then dice the flesh.

In a bowl mix together the tamarind water, lime rind and flesh, banana, dates, onion, garlic, ginger, honey and coriander. Season with salt. Serve soon after making.

Thai Banana Salsa
Servings: 6

1 large firm-ripe banana, peeled, halved lengthwise
1 tsp oriental sesame oil
1/2 cup chopped golden raisins
2 tbsp chopped fresh cilantro
1 tsp grated lemon peel
1 tsp japanese chili spice

In a nonstick 10-12-inch frying pan over high heat, brown banana well in sesame oil, about 8 minutes.

Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice.