Caribbean Salsa

Recipe from

Coastal Living


1 large ripe banana, peeled and chopped
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped fresh cilantro
3 green onions, diced
1 roasted jalapeño pepper*, chopped
1 tablespoon minced fresh ginger
2 tablespoons brown sugar
3 tablespoons fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper


Toss together all ingredients; cover and chill 2 hours.

*To roast jalapeño, place on an aluminum foil-lined baking sheet. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes or until pepper looks blistered. Place in heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; remove and discard seeds.

January 1998
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