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Fresh. Fruity. A Little Bit Fiery.
Written By: Jenny King | Issue: 2018/07 - July | Photograph By: Marjorie Christiansen Photography
Danielle and Dave Warth admit that tacos play a huge role in their lives. Danielle says she doesn’t make this particular salsa all that often because it’s a bit more time-consuming than traditional Pico de Gallo but it’s a great one for spring and summer because of its Caribbean flare. It pairs wonderfully with seafood. It also won Best Salsa at one of the Highlands Chamber of Commerce Chili Cook-offs.
Ingredients :
6 Green Bananas (It is important that the bananas are green so they don’t become too mushy when added to the hot ingredients.)
3 tbsp. Olive Oil (or enough to coat the bottom of a large pan)
2 tbsp. Habanero Peppers, minced
2 tbsp. Fresh Ginger, minced (I like to put it through a garlic press for the best results. Be sure to use the juice as well.)
¼ cup Red Pepper, diced
1 tbsp. Garlic, minced
¼ cup Red Onion, minced
1 tsp. Curry Powder
1 tsp. Cardamom Powder
¼ cup Brown Sugar
¼ cup Apple Cider Vinegar
1/3 cup Cilantro Leaves, minced
¼ cup Scallions, minced
3 tsp. Fresh Lime Juice
Salt and Pepper to taste
Preparation:
1. Peel bananas and cut into ¼-inch cubes.
2. Heat oil in a large pan to medium and add habaneros, red pepper, ginger, garlic, and red onion. Sauté for one minute.
3. Add curry and cardamom and continue to cook for another minute.
4. Add brown sugar and vinegar and bring to a boil for one more minute then remove mixture from heat.
5. Slide hot ingredients into a bowl and toss gently with diced bananas.
6. Fold in cilantro, scallions, and lime juice being careful not to mash the bananas.
7. Chill and serve.
This recipe freezes surprisingly well. Because the prep work for this salsa can be a bit time consuming, she often will double it and freeze the extra for later.
