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Hot banana salsa

September 24, 2010

This is a guest post that I requested today when a friend on twitter announced he had made this delightful concoction. The rest of this post is penned by Stuart.

Makes approximately 1 quart


  • 2 ripe bananas (just starting to show sugar spots on the peel)
  • 1 medium yellow tomato*
  • 1 small red tomato*
  • 20 fresh cayenne peppers, tops removed, unseeded**
  • 3 large cubanelle peppers, tops removed, unseeded***
  • 3 large jalapeno peppers, tops removed, unseeded
  • 1 very small red bell pepper, top removed, unseeded****
  • 1/4 cup fresh parsley, finely minced
  • 1/2 teaspoon fresh oregano, finely minced
  • 1 tablespoon fresh minced garlic
  • 1 tablespoon cumin
  • 2 tablespoons fresh lime juice
  • dash of kosher salt

These are all rough measures… even the count of cayenne peppers.  I may have used 18, I may have thrown 24 in.  I had a lot, and I stopped counting sometime after 15.  Whether you use 18 or 24 or 20, this is a high heat salsa.  I think it works best that way due to the sweetness of the bananas.  At 10 or fewer cayennes, I think it would go into ‘spicy dessert topping’ territory.  I gave counts of cubanelle and jalapenos in ‘large’ peppers… because that’s what you are most likely going to find in the store.  My garden has fairly poor soil and is producing small peppers, of which I used double the number.

Use a blender or food processor to render all ingredients to a smooth consistency.  You don’t really want a chunky salsa with this mix.  Large chunks of cayenne would be overwhelming, for one.  For another, the banana gives the finished product a good, pile-on-a-chip consistency if you choose to eat it that way.

You will probably have the easiest time of it if you blend the tomato first, then add peppers and spices, and the banana last.  I added all of the peppers first and tomatoes on top, then ended up using a wooden spoon to cautiously push it down into the blender blades until enough juice was created to allow it all to mix.  It definitely wasn’t the easiest way to do things.

*I was using cherry tomatoes from the garden, so I’m really estimating here.  Just try to end up with roughly a 2:1 mix of yellow and red.  It actually matters, I promise.

**or any small, red hot peppers such as thai peppers. May cause the heat level to vary, adjust to taste with more or fewer peppers.  Add them 5 at a time and taste each time, would be my recommendation for your first time.  Feel free to add more if 20 don’t provide as much heat as you’d like… they primarily add heat; 5 or 10 more won’t alter the flavor strongly.

***these don’t have much impact on the heat level, but add a nice pepper note.

****half of a medium size one from your favorite produce provider should do fine here.

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