Thai Banana Salsa
Yield
6 servingsPrep
5 minCook
8 minReady
13 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
bananas
firm, ripe |
*
|
| 1 | teaspoons |
sesame oil
|
|
| ½ | cup |
golden raisins
chopped |
|
| 2 | tablespoons |
cilantro
fresh, chopped |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
japanese chili spice
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
bananas
firm, ripe |
*
|
| 5 | ml |
sesame oil
|
|
| 118 | ml |
golden raisins
chopped |
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
| 5 | ml |
lemon zest
grated |
|
| 5 | ml |
japanese chili spice
|
* |
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.
