Wednesday, June 29, 2011

Banana and Tomatillo Salsa and Marinated Peppers on Cheesy Corn Meal Cakes

This is the simple vegetarian version of the recipe. It can be turned into a nice ceviche by adding very fresh finely chopped white fish or sea scallops to the salsa. Cilantro is also a nice addition as is a dollop of sour cream or a crumbled of queso fresco.


2 medium size tomatillos, finely chopped
2 bananas, finely chopped
1/2 jalapeno, finely chopped
1 lime, juiced
1 small white onion, minced
2 garlic cloves, minced or pressed
2 Tbns olive oil

Marinated Peppers
1 medium red bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
2 Tbns white wine vinegar

Cornmeal Cakes
1 cup cornmeal
2 cups water
4 tbspns butter
1/2 cup or more of shredded cheddar cheese
Pinch of cumin


Cornmeal Cakes
Pre heat oven to 425 F

Bring water along with salt and butter to a boil.

Stir in cornmeal and cumin.

Should be thick but smooth. If too thick then add more water.

Finish with cheese.

Form 1 inch to 1 1/2 inch wide disks by hand and place on a buttered sheet tray.

Bake in oven for approximately 10 minutes or till light brown on bottom then flip and let opposite side brown for 3-5 minutes. Let cool on rack.

Combine ingredients and adjust seasonings.

Marinated Bell Peppers
Combine ingredients and adjust seasonings.

Top cornmeal cakes with salsa then with bell pepper marinade

Recipe and Photos by guest blogger Jasmine Hibbitt


eleftheria said...

Great recipe!!!And beautiful colors.