Today we are going to present a real boat meal and something that you will surely enjoy. It is a banana sauce or as I have called it, San Bartolomé sauce.

Salsa is the Italian and Spanish term for adobo, and in English-speaking countries around the world it commonly refers to the typical sauces found in Mexican dishes, particularly those used as a dressing.

The salsa is typically a tomato-based sauce or sauce that contains additional components such as red onion, hot peppers, dried beans, corn, and various spices. They are commonly strong, ranging from mild to very hot. There are several other sauces in the world; many are made with mint, pineapple, or mango. Ours is created with bananas.

Outside of South and Central America, a popular sauce used is a hot and spicy vinegar and parsley sauce. In Argentina it is offered with roast meat. It is prepared with chopped fresh parsley and onion, seasoned with garlic, oregano, sea salt, red pepper, cayenne peppers, and black pepper, and mixed with oil and vinegar. In Cuba and the Caribbean islands, a typical sauce is mojo.

Unlike tomato-based sauces, mojo is traditionally made from olive oil, garlic, and citrus juice, and is used for both marinating meats and dipping. Our plantain sauce also has a Caribbean background and dates back many, many years; I tend not to remember where I found it. It’s pretty easy to make using the best ingredients you’ll discover.

We ate it last night for dinner. my favorite options are Mahi and Tuna. Dinner last night was with Mahi. The recipe calls for a whole diced jalapeno pepper. Don’t worry about the heat. My Mary doesn’t like hot foods, but she eats them quickly and easily. It seems that when each of the ingredients are combined together, the heat from the pepper is almost completely gone. Now there’s a little bite but not enough to bother you.

St Bartholomew sauce

• 3 fresh bananas cut into cubes

• ½ cup diced red bell pepper*

• ½ cup diced green bell pepper

• 1 jalapeno pepper, chopped

• 1 tablespoon grated fresh ginger

• 3 chives, chopped

• ¼ cup coriander

• 3 tablespoons of lime juice

• 2 tablespoons of brown sugar

• 1 tablespoon of olive oil

• ½ cup. Red pepper

Combine all ingredients; refrigerate 1 hour. Serve over cooked fish.* We often use bell peppers or sun-dried tomatoes.