Spicy Banana Dip
2 tbls vegetable oil
1 yellow onion, diced
1 tsp sea salt or to taste
2 tsp grated or minced fresh ginger root (about 1-inch of root)
2 cloves garlic, grated or minced
1 whol serrano chili, grated or minced
2 bananas, mashed with a fork
2 tbls cider vinegar
4 tbls water
3 tbs chopped cilantro
Heat the vegetable oil in a small pot. Add the onion and salt and cook over medium heat until golden brown. Add the grated ginger, garlic, and serrano chili and cook a minute or two to release the aromas. Add the banana, vinegar, and water and simmer briefly. Remove from heat and cool to room temperature. Stir in chopped cilantro and serve.
Serve it with toasted pita wedges and fried plantain chips as dippers.
Source: Mary Sue Milliken and Susan Feniger