2 large bananas
1/2 cup red bell pepper — diced
1/2 cup green bell pepper — diced
1/2 Scotch Bonnet — seed, dice
1 tablespoon ginger — minced
1/4 cup cilantro — chopped
3 tablespoons lime juice
2 tablespoons brown sugar, packed
1/4 teaspoon cardamom — ground
1 tablespoon olive oil
salt and pepper
Combine all of the ingredients in a mixing bowl, and gently toss to mix. Correct the seasonings, adding salt, lime juice, or sugar, to taste.
The salsa should be a little sweet and a little sour. Best when served a couple hours after making. Cover and refrigerate until serving time.