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Spicy Banana Dip I love my ceramic grater! It is ideal for not only the ginger, but also the garlic and chili in this recipe. And it makes clean up incredibly simple. 2 tablespoons vegetable oil 1 yellow onion, diced 1 teaspoon sea salt, or to taste 2 teaspoons grated or minced fresh ginger root (about 1 inch of root) 2 cloves garlic, grated or minced 1 whole serrano chile, grated or minced 2 bananas, mashed with a fork 2 tablespoons cider vinegar 4 tablespoons water 3 tablespoons chopped cilantro Heat vegetable oil in a small pot. Add onion and salt and cook over medium heat until golden brown. Add grated ginger, garlic, and serrano chili and cook a minute or two to release the aromas. Add banana, vinegar, and water and simmer briefly. Remove from heat and cool to room temperature. Stir in chopped cilantro and serve with any great chips – corn, plantain, taro, or sweet potato. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
