Bananasalsa Recipes

HOT BANANA SALSA

Steps:

• Mix together the banana, red pepper, green pepper, yellow pepper, cilantro, green onion, lime juice, brown sugar, ginger, olive oil, and habanero pepper in a bowl; season with salt. Serve within 1 hour.

MAPLE SYRUP AND BANANA SAUCE

Steps:

• Melt the butter in a skillet over medium heat; stir the brown sugar, syrup, and cinnamon into the melted butter until the sugar dissolves, 2 to 3 minutes. Add the banana slices and stir to coat; simmer until hot, 1 to 2 minutes.

SPICY BANANA SALSA

Steps:

• Combine red pepper, jalapeño, green onions, shallot, ginger, brown sugar, and olive oil in a small mixing bowl.
• Chop bananas into bite-sized pieces. Place in a separate bowl. Pour lime juice over bananas and toss to coat. Add bananas to the rest of the ingredients. Add salt to taste. Serve within an hour with plantain chips or tortilla chips.

BANANA SAUCE

Steps:

• In a saucepan, combine the bananas, apples, and water over medium heat and bring to a boil. Stir and reduce heat to simmer. Cook until the apples are soft, about 10 minutes.
• Add the lemon juice and honey and stir well.
• Blend the mixture until smooth, either with an immersion blender or in a traditional blender (just make sure to vent the top because it will be hot!).

BANANA SALAD

Steps:

• Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
• Stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. Slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. Remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
• Mix bananas, cream cheese, and pineapple together in a bowl. Add sauce and mix until evenly coated.

BANANA SALSA

Steps:

• Mix all ingredients together and serve.

BANANA LEAF-WRAPPED HALIBUT

Steps:

• Preheat barbeque to 375 F (190 C).
• Spread out banana leaf squares. Sprinkle a layer of shallots on the leaf squares and lay 1 fillet in the middle of each square. Sprinkle top of fillets with shallots. Top each portion with 1 tablespoon of butter, sprinkle with chives and drizzle with fresh lemon juice. Sprinkle with salt and ground black pepper.
• Fold sides of leaves to enclose fillet and secure with toothpicks or tie with a thin strand of banana leaf.
• Brush grill with oil.
• Lay the packages on the grill and cook for 6 minutes, turn carefully with a spatula and cook 6 minutes longer, or until leaves are slightly charred.
• Remove from grill.
• Serve immediately with lemon wedges and Banana Salsa (see recipe).
• Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

BANANA SALSA

Steps:

• 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.