Hot Banana Salsa Recipe -
Hot Banana Salsa Recipe
  • READY IN 30 mins

Hot Banana Salsa

Recipe by  

"This is a Jamaican-style banana salsa."

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Ingredients Edit and Save

Original recipe makes 24 cups Change Servings
  • PREP

    30 mins

    30 mins


  1. 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.
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Reviews More Reviews

Jul 14, 2008

This was fantastic and like other comments made about this recipe "I tried it becuase it intrigued me". To be honest I married two recipes together so mine was a combination and it was killer!!! I didn't add the ginger, and subsititued 1/2 Walla Walla sweet onion instead of green onion. I added 1/4 cup finely minced mint, added 1/2 cup minced cucumber, and I used 2 bananas finely chopped, and the juice from 2 very large limes. I served it with pita (or you could use other flat bread) that I had brushed lightly with oil and Mediterranean spices and grilled that had been cut into wedges. The next time I will also grill some pita with sugar and cinnamon and serve it as a dessert salsa! WOW!

Jun 11, 2009

What flavor! Having said that, I will say that both my fiancé and I felt that the habanero pepper overpowered the wonderful flavor of the salsa. I LOVE spicy food, but even this was a bit much. It was edible, but not as enjoyable as it could have been. Maybe I added too much pepper. Who knows? Next time though, I will use jalapeno peppers or some red pepper flakes just to be on the safe side. The combined flavors of the salsa were absolutely incredible. I served it atop a bed of rice and with Jay’s Jerk Chicken as the main dish. Definitely try this recipe, but pepper it to your liking.


36 Ratings

Oct 29, 2007

When I saw this recipe, I was totally intrigued and had to try it. I'm glad I did, because it is really good! The only thing I would do differently is next time, I'll put half in the food processor and then mix it with the rest. I prefer a part chunky, part liquidy salsa. Thanks Michelle!

Oct 11, 2008

Wow, everybody loved this. I did get wimpy and substituted a jalapeno pepper for the habanero and it was just the right amount of hot for me, although I am sure it is excellent with the habanero. I made it ahead and added bananas just before serving. Everyone loved the fresh taste and interesting combination of flavors! Thanks!

May 16, 2008

Loved it! very different and you can make it as hot as you want (we like it hot!). Only downfall is you can't make it in advance or have leftovers because of the banana. I guess you could make everything else, and just add bananas to the portion you are going to serve about 15 minutes before, so that you can keep the rest in the fridge. Thanks for sharing!

Jun 30, 2009

I made this as a topping for some Jamaican Jerk pork skewers that we grilled. It was quite interesting! Two changes only: I used a jalapeno instead, and I used roasted red peppers (in a jar) because I forgot the red bell pepper at the store. People seemed to enjoy it. A fine dice is very important for this salsa. I also recommend adding the bananas and cilantro just before serving, as things tend to get a bit soupy from the acidic lime juice. Thanks for something new and fresh and different.

Sep 26, 2008

HUGE HIT!!! I served this over coconut rice at a tropical themed bridal shower and had multiple requests for the recipe. I also had grilled jerk shrimp on the buffett and it paired very well. I will make this recipe again and again!

Jul 20, 2012

REALLY loved this! I used poblano instead of green pepper and left out the habanero. I also used shallot and fresh chive flowers in place of the green onion. The purple was very pretty in it. Served this with Oprahs coconut risotto ( made with coconut rum instead of wine) and grilled jerk shrimp. A gourmet night in Jamaica!


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  • Calories
  • 14 kcal
  • < 1%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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