Banana and Habanero Salsa

Banana and Habanero Salsa

Salsa de Habanero con Plátano, courtesy Chef Maria Mazon of Boca Tacos
2 cups approximately
Pati Jinich
Course: Sauce
Cuisine: American, Mexican
Keyword: banana, Chipotle, habanero, Maggi sauce, orange juice, oregano, pati’s mexican table, Salsa
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Banana and Habanero Salsa recipe from Pati’s Mexican Table Season 8, Episode 13 “How Do You Say Tucson?”


  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon kosher or sea salt
  • 1 pinch garlic powder
  • 1 pinch dried Mexican oregano
  • 1 pinch ground chipotle chile
  • 1 teaspoon Maggi sauce, or more to taste
  • 5 peeled bananas, sliced
  • 1 1/2 cups freshly squeezed orange juice
  • 2 fresh habanero chiles, stemmed and seeded

To Prepare

  • In a bowl, mix the melted butter with the salt, garlic powder, dried oregano, ground chipotle chile, and Maggi sauce. Add the bananas and toss to coat.
  • Set a nonstick saute pan over medium heat and once hot, saute the bananas until completely cooked, about 4 to 5 minutes.
  • Place bananas in the jar of a blender along with the orange juice and the habanero chiles. Puree until smooth.

10 comments on “Banana and Habanero Salsa

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Hi Julie! I actually get this question very often 🙂 Salsa Maggie is a very popular condiment in Mexico; it is made by a process similar to soy sauce, except with fermented wheat protein, so it has a deep, rich, and salty savoriness that gives it kind of a “roasty” flavor. It is easy to find in Latin or Hispanic Markets, but if you don’t have one close by, you can perfectly substitute with Worcesthershire.