Banana Salsa
Submitted by barbajean
Fresh banana salsa with jalapeños, bell peppers, ginger, and cilantro in a sweet-tart lime dressing with cardamom. A fruity, no-cook salsa ready in 20 minutes.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
20 minBanana salsa flips the script on your usual chip dip. Ripe bananas get tossed with diced peppers, fresh ginger, and cilantro, then brightened with lime juice and a touch of brown sugar. The result lands somewhere between sweet and spicy, with cardamom adding an unexpected warmth.
Let it sit in the fridge for a couple of hours before serving. The flavors meld beautifully, and that sweet-sour balance really comes alive once everything has time to mingle.
Pro Tips
- Use firm-ripe bananas so they hold their shape and don’t turn mushy.
- Adjust the jalapeños up or down depending on your heat preference.
- Serve with cinnamon-dusted tortilla chips for a sweet-savory pairing.
Variations
- Add diced mango or pineapple for a tropical fruit salsa.
- Stir in a splash of coconut milk for a creamier take.
Ingredients
Directions
Combine all of the ingredients in a mixing bowl, and gently toss to mix. Correct the seasonings, adding salt, lime juice, or sugar, to taste.
The salsa should be a little sweet and a little sour. Best when served a couple hours after making. Cover and refrigerate until serving time.
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