For spicy loving folk


Premium Supporter
Apr 28, 2009
Tonight we had mahi mahi and I prepared a spicy banana sauce to cover it with.... I had reserve because it's well.. bananas... in sauce. In case you've never tried it here's the recipe I used:

1 banana (Find a big one, not a wussy banana)
1/8 cup olive oil
1 small red bell pepper
1 small yellow bell pepper (1/2 a big pepper and roast on the grill)
1/2 medium yellow onion
1-2 garlic cloves
1 tsp ground ginger
1 tsp ground coriander
1 tsp cumin (seed or ground, doesn't matter)
juice from 1 lemon
2-3 tablespoons siracha sauce
salt and pepper

Chop the peppers and onions in chunks and throw in a food processor along with bananer, spices, and lemon juice, puree. Add 2-3 tablespoons siracha and any salt or black pepper to taste. I used a pinch of salt and perhaps 1/2 tsp of black pepper. Process on low and slowly add 1/8 cup olive oil to emulsify. Will keep refridgerated for 2 weeks.

Worked on fish, probably works great with fried shrimp, chicken, and pork chops.

We used 1/8 cup extra virgin olive oil, 1 lime juiced, and 1-2 tbsp of cilantro mixed well to coat the mahi mahi before grilling. We coated the leftover peppers as well and sprinkled with lemon pepper before roasting.

Finger f**king good. err... licking.

I even had some tortilla chips with it and it was just nice... Added a small bit of fresh cilantro and it was salsified.
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