Name: Grilled Banana and Red Onion Salsa
Total time: PLACEHOLDER
Ingredients: 1 large red onion , peeled and cut into 1/2-inch rounds; 3 bananas , peeled and halved lengthwise; 2 tablespoons vegetable oil; 1/2 teaspoon ground cumin; 2 tablespoons lime juice; 2 tablespoons chopped fresh mint leaves; 1 tablespoon light brown sugar; 1 tablespoon dark rum (optional)

Why This Recipe Works

Our Grilled Banana and Red Onion Salsa, a quick fruit-based condiment, brings tangy brightness to savory, smoky dishes. It’s great matched with jerk chicken—or anything else hot off the grill. We grilled semiripe bananas and red onion for a sweet-tart salsa. The bananas and onion can be grilled alongside the chicken over high heat. Adding lime juice, cumin, and mint—rum is optional here—lent it depth and balance so that it could hold up well against other strong flavors.

Before You Begin

This cool fruit salsa is the perfect accompaniment to fiery jerk chicken. Grill the bananas and red onions alongside the chicken and then use them to make this salsa at the last minute. Slightly underripe bananas hold their shape especially well on the grill; however, other thickly sliced tropical fruits, including mangoes, papayas, or even pineapple, will work as well.

Instructions

Brush both sides of onion rounds and banana halves with oil and sprinkle with cumin and salt and pepper to taste. Grill onion over hottest part of grill, covered, until well browned, 3 to 4 minutes per side. Transfer onion to cooler part of grill and place bananas, cut side down, over hottest part of grill. Grill bananas, covered, until browned in spots, about 2 minutes per side. Transfer onion and bananas to cutting board and cool slightly.

Whisk together lime juice, mint, brown sugar, and rum (if using) in medium bowl until sugar has dissolved. Roughly chop onion and bananas, add to bowl, and toss to coat. Season salsa to taste with salt and pepper. Serve.