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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Stephanie da Silva
2 large bananas
½ cup red bell pepper, diced
½ cup green bell pepper, diced
½ Scotch bonnet, seeded, diced
1 tablespoon ginger, minced
¼ cup cilantro, chopped
3 tablespoons lime juice
2 tablespoons brown sugar, packed
¼ teaspoon cardamom, ground
1 tablespoon olive oil
salt and pepper
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.