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| If this is what you think of when you think, salsa, then you're in for a treat! |
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| White Grape-Mint Salsa is a cool, refreshing dip for chips in summer. |
The three salsas I talk and about demonstrate are: White Grape and Mint Salsa, Canteloupe Salsa and Banana. Sometimes I include Peach-Mango Salsa if peaches are in season. Even then, Banana wins!
You can always use these salsas with your favorite chips, but I like to use them as toppings for grilled fish, as a dip for shrimp, or layered in a wrap with lettuce and grilled chicken. The Banana is so tasty we seldom get beyond using it with chips, but try it on grilled salmon, or as a relish side-dish with curried shrimp.
Here's the recipe. The ingredients may not't sound that appealing, but when you get them all together - yumm.
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| Serve Banana Salsa with your favorite chips, or as a relish with grilled fish. |
Banana Salsa
2 not-fully-ripe bananas, cut in pieces1/2 cup red bell pepper, cut in pieces
1/2 cup green bell pepper, cut in pieces
1/2 habanero pepper, seeds removed, cut in pieces
1 Tablespoon fresh ginger, minced (don't substitute dried ginger)
1/4 cup fresh cilantro, chopped
3 Tablespoons fresh lime juice
1 to 2 Tablespoons brown sugar
1/4 teaspoon ground cardamom
Salt, optional
I use a hand-cranked, plastic food chopper ($3 at yard sales, $12 new at places like K-Mart) but you can also use a regular food processor. Either way, put the ingredients in the bowl of the chopper/processor and pulse chop until everything is blended but still coarsely chopped. Let stand at room temperature for about 15 minutes for flavors to combine, or refrigerate for an hour or more, then return to room temperature before serving.
If you would like more of my salsa recipes, order my book, Sensational Salsas, from Apple to Zucchini here, on my website.
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| Banana Salsa can be made as hot or as mild as you wish. I like it hot! |
