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Bananas Faustos with Sopadilla Salsa

Recipe courtesy of The Victory Garden’s Edible Feast
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by Chef Aaron Sanchez Bananas in a rum butter sauce, topped with strawberry and sopadilla salsa.

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Ingredients

  • 10 strawberries stems removed and cut into 1/4-inch pieces
  • 1 sopadilla peeled, seeded and diced into 1/4-inch pieces
  • 1 teaspoon chopped mint
  • 1/2 cup orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons butter
  • 1 tablespoon grated panela or piloncillo (if not available use brown sugar)
  • 3 bananas peeled and cut in 1/2-inch rings
  • 1/4 cup spiced rum

Directions

  1. In a bowl, combine the strawberries, sopadilla, mint, orange juice, and lime juice. Mix well and set aside.
  2. In a medium non-stick pan, heat the butter over medium heat. When the butter has melted, add the panela and cook for 3 minutes. Cook until the panela has dissolved completely into the butter and then add the bananas. Cook for 3 minutes longer, then add the rum away from the heat. Cook for 2 minutes.
  3. Coat the bananas well with the rum butter sauce.
  4. Transfer the bananas and sauce to a plate and top with the strawberry and sopadilla salsa.

Tips/Techniques

This segment appears in show #2901. Recipe courtesy of Aaron Sanchez © 2004 Aaron Sanchez
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