Today we are going to be presenting a true boat meal and something that you are likely to certainly take pleasure in. It’s a banana salsa or as I have named it, St. Bart’s Salsa.
Salsa is the Italian and Spanish term for marinade, and in English-speaking countries around the world commonly refers to the salsas typical of Mexican dishes particularly those used as dips.
Salsa is typically a tomato-based sauce or dip which contains additional components such as red onion, hot peppers, dried beans, corn, and various spices. They are commonly strong, which range from mild to very hot. There are various other salsas in the world; many are made with mint, pineapple, or mango. Ours in created using bananas.
Outside of South America and Central America, a popular salsa used is a hot and spicy vinegar-parsley sauce. In Argentina it is offered with barbequed meat. It is made of cut fresh parsley and onion, seasoned with garlic, oregano, sea salt, red pepper cayenne chilies and black pepper and bound with oil and vinegar In Cuba and the Caribbean islands, a typical salsa is mojo.
Unlike the tomato-based salsas, mojo traditionally is made of olive oil, garlic, and citrus juice, and it is used both to marinate meats and as a dipping sauce. Our banana salsa also has a Caribbean background and dates back many, many years; I tend not to remember where I found it. It is fairly easy to make using the best ingredients you will discover.
We had it last night for dinner.I like to use this salsa on fresh cooked fish; my favorite choices are Mahi and Tuna. Last evenings meal was with Mahi. The recipe calls for one full jalapeño pepper diced. Do not be concerned about the heat. My Mary does not like hot foods, but she will eat this quickly and easily. It appears as if when each of the ingredients are combined with each other, the pepper heat goes away almost completely. Now there is a small bite but not really sufficient to bother you.
St. Bart’s Salsa
• 3 fresh diced bananas
• ½ cup red bell pepper diced*
• ½ cup green bell pepper diced
• 1 jalapeno pepper, minced
• 1 T grated fresh ginger
• 3 scallions, cut up
• ¼ cup cilantro
• 3 T lime juice
• 2 T brown sugar
• 1 T olive oil
• ½ t. red pepper
Combine all ingredients; refrigerate 1 hour. Serve over cooked fish.* we often use pimentos or sun-dried tomatoes