This is a great topping to go with grilled salmon, tuna, pork or chicken. It’s really important to make this salsa just before you seve it. It will sit for maybe half an hour, but is better is served immediately. It’s also important to finely dice the peppers and onions because they don’t have time to marinate.
2 bananas (firm, but rip), diced
2 tablespoons finely diced red onion
1 tablespoon eachfinely diced red and green pepper
1/2 teaspoon freshly grated ginger
1 teapoon honey
1 tablespoon extra-virgin olive oil
juice of one lime
salt and freshly ground black pepper to taste; use sparingly
Gently toss all ingredients together; season with salt and pepper. Serve ontop of your choice of grilled meat, seafood, or chicken.
Makes 4-6 servings