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

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

Salsa is typically a tomato-based salsa 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 parsley and vinegar sauce. In Argentina it is offered with grilled meat. It is prepared with fresh chopped parsley and onion, seasoned with garlic, oregano, sea salt, red bell pepper, cayenne peppers, and black pepper, and tossed 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 undertone and dates back many, many years; I tend not to remember where I found it. It is quite easy to make using the best ingredients you will discover.

We ate it last night for dinner. my favorite options are Mahi and Tuna. Last night’s dinner 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 is combined with each other, the heat of the pepper almost completely disappears. Now there is a small bite but not enough to bother you.

Saint 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 spring onions, chopped

• ¼ cup cilantro

• 3 tablespoons lime juice

• 2 tablespoons of brown sugar

• 1 tablespoon 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.