Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Bananas |
| ½ cup | Red bell pepper; diced |
| ½ cup | Green bell pepper; diced |
| 1½ | Whole jalapenos; seeded and minced |
| 1 tablespoon | Fresh ginger; minced |
| 3 | Whole scallions; trimmed and finely chopped |
| ¼ cup | Cilantro leaves; chopped |
| 3 tablespoons | Fresh lime juice |
| 2 tablespoons | Light brown sugar; packed |
| ¼ teaspoon | Ground cardamom |
| 1 tablespoon | Olive oil |
| Salt and freshly ground pepper, to taste |
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.
Posted to MC-Recipe Digest V1 #764 by Sharon <jouet@...> on Aug 29, 1997