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– many surprises –
Upon seeing the name of the salsa is very probable that you think that it consists of a sweet salsa that is used to accompany desserts or candies. But as it consists of a Mexican salsa there are many surprises... in fact the salsa is salty and spicy; believe it or not is a delicious combination when the banana is involved.
The salsa is also full of color because many contrasting ingredients are used and the next surprise that offers is that all the ingredients are cut into small chunks – a concept that reminds us of the pico de gallo.
In a very short time you will have on your table a fresh and very aromatic salsa. We recommend using it in light dishes like on some vegetables, on a chicken breast, on some tostadas , etc. It is a salsa that will give a turn to your dishes and your food will never taste the same.
About the Recipe
The salsa preparation is not complicated, you only have to cut and mix.
To make the recipe you are going to work with the habanero pepper, be careful because it is very spicy and is good to use gloves.
- We recommend using red and green bell pepper so your salsa has more colors but you can make any combination.
The preparation takes 10 minutes and then the salsa is left resting for 45 minutes.
With this recipe you will get 2 cups of salsa.
Ingredients 2 Bananas (12 oz)1 Habanero Pepper (.4 oz)1 Lime (1.1 oz)1/2 Red Bell Pepper (2.6 oz)1/2 Green Bell Pepper (2.6 oz)2 Spring Onions (.7 oz)
2 Coriander sprigs (.7 oz)
1/2 tablespoon of Sugar1 teaspoon of fresh grated Ginger3 tablespoons of Extra Virgin Olive Oil1/4 tablespoon of Salt
Cookware 2 Bowls1 Cutting Board1 Balloon Whisk or Fork1 Mixing Spatula1 Knife1 piece of Food Wrap Film1 Lime Squeezer (optional)
- Peel 2 bananas.
Cut into half moons the 2 bananas that were peeled, then put them in a bowl and reserve.
- Remove the seeds and the veins of 1/2 red bell pepper, of 1/2 green bell pepper and of 1 habanero pepper; then set aside.
|If you want a very spicy salsa don’t remove the seeds nor the veins of the habanero pepper.
Dice the 1/2 red bell pepper and the 1/2 green bell pepper with the ones you worked. Upon completion put them in the bowl and reserve.
Finely chop the habanero pepper with the one you worked, 2 spring onions and 2 coriander sprigs. Upon completion put them in the bowl and reserve.
- Put in another bowl:
- The juice of 1 Lime.
- 1/2 tablespoon of Sugar.
- 1 teaspoon of fresh grated Ginger.
- 3 tablespoons of Extra Virgin Olive Oil.
- 1/4 tablespoon of Salt.
Beat the bowl ingredients with a balloon whisk or with a fork, until they are well integrated.
Pour the vinaigrette that was beaten in the bowl over the other bowl, where the banana salsa is.
Mix very well the banana salsa with a mixing spatula.
Cover the bowl with a piece of food wrap film, put it in the refrigerator and leave the banana salsa resting for about 45 minutes, so the flavors settle.
* In the salsa many fresh ingredients are used and in just one day the salsa won’t have the same flavor... the best thing that can be done is to consume it the same day.
Recommendation: If you want to keep enjoying the banana’s flavor prepare the cream and cinnamon bananas.
Did you like the Banana Salsa?
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