Title: Banana Salsa
Categories: Sauce
Yield: 8 Servings

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

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.