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Banana Salsa

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Submitted by barbajean

YIELD

1 servings

PREP

20 min

COOK

?

READY

20 min

Ingredients

2 2
LARGE LARGE BANANAS
½ 118
CUP ML SWEET RED BELL PEPPERS
diced
½ 118
CUP ML GREEN BELL PEPPERS
diced
2 2
EACH EACH JALAPEÑO PEPPER
seeded and minced *
1 15
TABLESPOON ML GINGER
fresh, minced
3 3
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
trimmed and finely chopped
¼ 59
CUP ML CILANTRO
chopped
3 45
TABLESPOONS ML LIME JUICE
fresh
2 3E+1
TABLESPOONS ML BROWN SUGAR, LIGHT
packed
¼ 1.3
TEASPOON ML CARDAMOM SEEDS
ground
1 15
TABLESPOON ML OLIVE OIL

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 558g (19.7 oz)
Amount per Serving
Calories 514 24% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 28mg 1%
Total Carbohydrate 35g 35%
Dietary Fiber 12g 46%
Sugars g
Protein 11g
Vitamin A 66% Vitamin C 336%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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