Thai Banana Salsa
Submitted by csforte
Caramelized banana tossed with golden raisins, cilantro, lemon zest, and Japanese chili spice for a sweet-heat salsa. Ready in under 15 minutes, it pairs with grilled meats and fish.
YIELD
6 servingsPREP
5 minCOOK
8 minREADY
13 minThis is not your usual salsa, and that’s exactly the point.
Firm bananas get halved and seared in sesame oil until they’re golden and caramelized, then chopped and tossed with golden raisins, fresh cilantro, lemon zest, and a hit of Japanese chili spice.
The result is a sweet, nutty, slightly fiery condiment that lands somewhere between a chutney and a salsa.
Spoon it over grilled chicken, seared fish, or coconut rice for an instant flavor upgrade.
Kitchen Tips
- Use firm, just-ripe bananas. Overripe ones will turn mushy in the pan instead of getting that golden sear.
- Toasted sesame oil has a stronger, nuttier flavor than regular sesame oil. Either works, but toasted adds more depth.
- Japanese chili spice (shichimi togarashi) brings a complex heat with citrus and sesame notes. If you can’t find it, a pinch of red pepper flakes with a little extra lemon zest will get you close.
Ingredients
Directions
Peel and halve lengthwise banana. In a nonstick 10 to 12 inch frying pan over high heat, brown banana well in sesame oil, about 8 minutes.
Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice.
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