Banana salsa for barbeque skewers
4 Chiquita bananas
1 avocado
2 tbsp white balsamico
1 red chili pepper
1 1 Roscoff onion
4 cloves of garlic
1 dl chopped flat-leaf parsley
1 punnet of cherry tomatoes
Sauce
2 limes juiced
2 dl avocado oil
finger salt and smoked pepper powder Santa Maria Sweet Heat BBQ
Peel the bananas and avocado and cut them in cubes. Moisten
immediately with white balsamico to avoid darkening. Chop fine the
chili pepper, onions, and parsley, and mix with the bananas and
avocado. Chop the tomatoes. If you use larger tomatoes, remove
seeds and fluid. Mix the sauce ingredients with the salsa. Serve
the salsa cold with freshly grilled food.
