Yield: 3 cups of salsa
Ingredients
- 2 chipotle peppers from a can, finely diced
- 4 ripe bananas, peeled and diced (about 2 cups) (500ml)
- ½ medium red pepper, finely diced
- ½ cup of red onion, finely diced (125ml)
- 4 tablespoons of freshly chopped mint (60ml)
- 2 tablespoon of orange juice (30ml)
- 2 tablespoon of freshly squeezed lime juice (30ml)
- 1 tablespoon of honey (15ml)
Directions
- Combine all of the ingredients into a bowl except the banana.
- Toss gently. Add the banana and toss again to coat.
- Cover and place in the refrigerator for 2-3 hours.